Meat slicer tips.

Discussion in 'General Discussion' started by wurkenman, Dec 10, 2016.

  1. wurkenman

    wurkenman Fire Starter

    I bought a Della 8.7 inch meat slicer. I am not real happy with the way it slices. It seems to want to roll under the bottom edge of the meat. Seems like there is too wide of a gap between the knife and the tray. Anyone have some ideas on what can be done to make it more user friendly? My bacon was not semi frozen last time. I will try that on the next run, but just looking for some tips.

    Thanks

    Terry
     
  2. I have the same issue with my slicer. Different brand, but it was a cheaper one. I found semi frozen meat is your best bet to get a clean cut.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    If you mean that little piece that just keeps getting bigger and hangs off the bottom.

    It's a common problem.

    The easiest way to cure it is to flip the slab over every 7 or 8 slices.

    That way you just keep cutting it off.

    Also, always put the bacon in the freezer for a couple of hours before slicing.

    And if it starts to warm up, stop slicing & put it back in the freezer.

    Hope this helps!

    Al
     
  4. wurkenman

    wurkenman Fire Starter

    The more I thought about it the more upset I became. I just found this on Ebay. Should be here before my next batch of bacon is done.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice score!

    That's a great looking slicer!

    Al
     
  6. rexster314

    rexster314 Meat Mopper

    It still won't cure the problem of having a "tail" of the bacon. Only way to fix it is to have the belly half frozen before slicing. I have a Hobart 1612 slicer that will do the same thing if I don't almost freeze the meat first
     
    wurkenman likes this.
  7. wurkenman

    wurkenman Fire Starter

    I will partially freeze the next batch. This slicer I couldn't pass up though. 12 inch commercial slicer for 184 shipped. Needs a foot replaced.
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It's funny that you bought a 12" slicer.

    I've had one for years, it's a Torrey SS commercial model.

    I also have a Chefs Choice 8" slicer.

    The 12" slicer is so heavy & takes a lot of time to clean.

    So 90% of the time I use the small one, & I bet you end up doing the same thing!!

    Al
     
  9. jessome

    jessome Newbie

    I need to know which brand do you use and how many days have you been using this unit? The thinking of my way if you much more time used this device and if do not clean properly, may be happened. Once I faced this problem and after properly clean, the problem was solved. Its my view, kindly you can do it.
     

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