Unless you can find something secondhand, you never know if a butchery might be shutting down in your town. I think if you’re going to be looking at a meat slicer to do the right job it’s a minimum of around the $300 mark. It’s just a very large device with a large cutting area, 10 inches is the compromise I think. If you’re the type person that makes or buys prosciutto, you have to go 12-inch slicing. You can also cut up what you’re going to slice which makes the job a lot easier. So if you are slicing smaller diameter food goods, then an 8-inch blade could be fine. Other Important Factors Size of the Blade & Food Tray I generally find that the right meat slicer will be solid alloy metal across most of the design. I just keep my meat slicer in the cupboard until I need to do a decent run with it. So you might want to take this into account when you’re looking at them. B uilt-in SharpenerĪny decent meat slicer will be heavy. The meat slicer I can recommend generally start from an 8-inch blade which may be fine for your circumstances. With all the moisture in the roast it ended up being an incredible mess, so that was the last time I used it for anything which has a lot of moisture in it. Once I had a massive lamb roast, I decided to pull out the slicer and get some really nice slices. My meat slicer has a 10-inch blade, which I have found is able to handle anything I’ve used it for. There is a bit of variation with the blade size, and also the food tray which is used to guide the food toward the blade. So, I find myself micro-adjusting to get the best outcome depending on how all much aromatics and spices are in my cured meats.
When you get down to ultra-thin slicing, but also changes the flavor and taste. Believe it or not, you can actually slice too thin with a precision meat slicer. My meat slicer has a 1 mm mark and I use about half that setting. When I want to have transparent thin slices. There really is no other way to get the thin slice outcome. Just remember to close the blade up when you have finished a run, it just means you don’t have an open blade that potentially could cut you. I guess this comes down to the precision engineering that’s needed to produce this. If you want a meat slicer that really does the thin wafer slicing when you turn the thickness dial it will react and change incredibly accurately. When you have the right equipment you can make hundred slices in 10 minutes easily. The type of slicing I am talking about is less than 1 mm. I’ll show you some pictures of the types of meat slicers that will not work for ultra thin slicing (won’t show any brands).
Meat slicer how to#
How to Choose a Meat Slicer for Thin Slicing Other food I’ve used this meat slicer for include turkey, ham, bacon, pancetta, cheese and bread. My Meat Slicer for Thin Wafer Slices of Cured Meat For any dried meat like salami, this is what makes the job super simple, it’s literally the only way I feel. So here is what I think are the most important factors for picking a meat slicer, especially if you are making dry-cured meats or want to slice whole muscle salumi at home wafer-thin. Wild Venison Loin Dry Cured – Can only be sliced with a deliver slicer like this! There definitely a re some factors you need to watch out for. You see a lot of them in kitchen stores, but most of them won’t do the job. I used all my different types of knives previously but just couldn’t get that wafer-thin deli cuts, but now I can!Īfter a ton of in-store & online research on meat slicers, I have tried out varies brands in some commercial kitchens and even a few butchers, I interrogated some of the local delis I visit. It was a homemade braesola that was in the curing chamber for three months. The day I bought a proper meat slicer for cured meats, I got so excited over my first wafer-thin piece of dry-cured meat. So I thought that I would share some info to help avoid getting the wrong piece of kit.
Meat Slicers are an essential tool in any deli, butcher shop or cafe and are used to slice meat, cheese and other foods.Choosing the right meat slicer took me some time, I did alot of research and found a few pitfalls.
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