Obnoxious1ne
MemberGot rid of the matchlight.
I'm interested in buying a commercial meat slicer to sell sammiches. The type that a deli usually uses to cut deli meats, like at Jersey Mikes. Anyone here ever smoke their brisket and put it thru one for ultra thin slices? I already assume the brisket will have to be cut cold, but will it work if its at the perfect tenderness point and super cold?
I enjoy a perfectly smoked brisket and cut pencil thin in general, but for the application im trying to create, I need a meat slicer. I just don't know if it will work
I enjoy a perfectly smoked brisket and cut pencil thin in general, but for the application im trying to create, I need a meat slicer. I just don't know if it will work