Author Topic: I broke down and bought a meat slicer and have every tool for meat I need!  (Read 1212 times)

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Offline surfsteve

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No more having to chop up meat in my food processor (unless I want to). I spent half the day yesterday looking at meat slicers on the internet. You can buy a really cheap electric one on Ebay for 30 dollars new, but I wanted to find the best one for the money. I settled on a used, Chef's Choice, model 615. A high end home slicer that should last a very long time. They retail for 150 dollars plus tax and shipping which adds a considerable amount. I was considering a model 650 I found, which retails for 350 dollars that had a broken knob, but it also turned out to be missing the part the meat slides on and the finger guard and I couldn't find anywhere to buy parts for it so I took a pass on it.

Now I'll have every tool I need including a set of really sharp knives a stone and a good steel to keep them razor sharp. Got all my knives from the thrift store. I guess I really can't call them a set since they don't match but I got every kind of smooth blade imaginable. No serrated ones for me! Though I will occasionally pick up a serrated knife for a tomato if I'm too lazy to grab the cutting board. Got one of those too! I opted for a flexible, rubbery plastic one. I'm glad I did. The fact that they bend makes them easy to dump the food I sliced in a bowl or baggie. It takes up virtually no space in the kitchen and doesn't require constant care like the old fashioned wooden butcher blocks!

I'm all set now and have everything I need to be a raw gourmet chef!

Offline Robinlove

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Frozen meat through the meat slicer? I have a slicer but o don't like to freeze me meat so I do it by hand. But I'ma start making salami (I wonder how it compares to high meat and things like fish sauce, which are both anarobic compared the aerobic high meat) and use my slicer for homemade yummyness

Offline surfsteve

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You don't want to run totally rock hard frozen meat through a slicer and damage it but if you let it sit out for an hour or so to the point it's semi frozen it will work just fine and is often recommended by slicer manufacturers for better quality slices.

Offline surfsteve

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If you like salami and pepperoni you might try making a batch of spicy hamburger jerky. My first batch tasted almost like a Slim Jim. In fact it was much better. But the second batch I made with too much lemon juice instead of a little vinegar, and less fatty hamburger, wasn't nearly as good. I can't wait to try making jerky with tri-tip sliced into really thin steaks!

My slicer claimed it was going to take one to two weeks to arrive but the tracking says it was shipped yesterday from Los Angeles, just a three hour drive so I am expecting it sometime between today and Monday!
« Last Edit: June 17, 2017, 01:09:58 am by surfsteve »

Offline Robinlove

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Oh oh oh! Slim Jim recipe?! Yes, please! That will go on the do to list, next to pepperoni, fish sauce, and pemmican!! Oh my I love this.

 

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