Thanks for the info, I am going to order the $70 slicer from amazon and see how it goes, for as often as i will use it I think it will be fine.
https://www.amazon.com/BESWOOD-Chro...17e03685&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1
Not so cheap but it outperforms anything I've ever used.
I didn't realize that it wouldn't slice deli thin and after reading more of the reviews I will be returning as soon as it arrives, I will be watching offer up for a while to try and score a deal on a quality slicer, thanks
Ditto.https://www.amazon.com/BESWOOD-Chro...17e03685&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1
Not so cheap but it outperforms anything I've ever used.
I didn't realize that it wouldn't slice deli thin and after reading more of the reviews I will be returning as soon as it arrives, I will be watching offer up for a while to try and score a deal on a quality slicer, thanks
Does anyone have any recommendations for a reasonably priced meat slicer? It will be used to slice lunch meat and the occasional corned beef turned pastrami. Thanks for any help.
I didn't realize that it wouldn't slice deli thin and after reading more of the reviews I will be returning as soon as it arrives, I will be watching offer up for a while to try and score a deal on a quality slicer, thanks
The key to slicing really thin is to partially freeze the meat before splicing, or at least have it really cold.
The key to slicing really thin is to partially freeze the meat before splicing, or at least have it really cold.
Partially frozen or not, the meats only gonna slice as thin as the settings on the slicer.
Even the cheap slicers will adjust thin, they don't stop at any particular thickness.
It been a while since i used a cheap home use slicer, but the Cabela's slicer i had only went down to 1/16 which isn't thin enough for italian beef. It wasn't even that cheap, i think i payed $100 for it.