Food slicer with round blade

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Peak_Oil

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Nov 6, 2005
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I have this loaded in my Amazon cart, and I'm thinking about pulling the trigger on it. The slicer is about $100, and a couple extra blades are another $50. It looks worth it to me, the reviews on Amazon are all thumbs up.

Maybe this isn't the typical bladeforums product ask/tell type of thing, but I figured somebody who works in a restaurant could give me a little feedback on it.

My purpose in buying it is to buy meat in quantity and slice it up for daily use. For example, I would like to buy turkey breast, roast it, then slice it for sammiches. Costco has high quality salami in huge tubes, I would buy one and slice it and vacuum pack it for later use.

Occasionally I wander into a deal on Tilamook cheese, I would slice it thin and vac seal for later use.

I love making jerkey, this would make nice uniform slices.

My wife is interested in learning her way around a dehydrator, this would be nice for her to use for making dried potato slices and carrot slices, and other stuff for soups and stews.

What do you think?
 
That looks very cool.

Hope it can hold a thickness setting and has enough grunt. Should be awesome.
 
Got one of these to go with it.

http://www.amazon.com/Nesco-FD-75PR...VJ3C/ref=sr_1_1?ie=UTF8&qid=1294217015&sr=8-1

I totally thought I would have to pony up for an Excalibur, but :jerkit: that. The reviews on this one are actually BETTER than the reviews for the Excalibur, for a quarter of the price.

I like getting a deal.

For my first batches of jerky, I'm going with a couple of old favorites.

Red wine and cracked black pepper

Slice beef thin
Pack loosely into a one quart ball jar leaving two inches headspace
Open pepper grinder up to crack peppercorns, load with three color, and crack about half an ounce of peppercorns, add to beef
Cover with red wine. No crappy Franzia out of the box, I go with Barefoot Cab Sauv at the very least.
You can leave the top third of the beef dry.
Cap it, and hook it up to a vacuum pump
Suck 28 pounds out of the jar
Invert once a day to make sure all the beef gets marinated in the red wine
Give it a week to think about things
Dry it out

It comes out very light and crispy. It's not soft and pliable, it cracks when you try to bend it.

It's an amazing spice when you grind it up and add it to french onion soup, among other things.

Love me some beef jerky
 
OK, I got it, I used it, I LOVE IT! It was perfectly fine for the home cook. The blade spun a little slow to me, but that just means I move the product slowly. Cleanup was about five minutes. For small jobs I will just use a knife, but for large jobs this is going to be fantastic.

When I make beef jerky, I usually buy 50-75 pounds of London Broil at a pop. I would normally use a knife to cut it all, but the slicer makes even cuts and would eat through it at three times the rate.

If you do small jobs maybe it's not worth it, but if you do large jobs then yes.

Once every month or two I will do a couple runs of soup/stew/chili/curry through the pressure canner. This meets my slicing needs for that kind of work. My wife is looking forward to using it for dehydrating potato or carrot slices, pineapple slices, apples and pears, etc.
 
Hey, thanks for updating the thread! I love when I get to hear the end of the story, and people rarely come back to tell how their purchase worked out.
 
This is probably my last post on this thread. I picked up a turkey breast on the bone to make jerky. I let it thaw, sliced the breasts off with an 8" Japanese Kendo chef's knife, washed and dried the breasts, loaded them into a freezer bag, and set them on a flat top box in the freezer. They froze to about a 1.5" thickness, 9 inches by 9 inches.

Once it froze solid, I used the slicer and made turkey strips out of it. Next step is to let it thaw, and then marinate in ball jars under vacuum. This is gonna be some really good turkey jerky.

That's what I bought it for, and it's working out great. Fast enough for me, simple to use and clean, cheap enough to buy without sweating the credit card bill, etc.

I picked up a dehydrator at around the same time as the slicer. It's this one.

http://www.amazon.com/Nesco-FD-75PR-700-Watt-Food-Dehydrator/dp/B000FFVJ3C

I was ready to spend $350+ on an Excalibur until I read the reviews on this one. I think it might actually do a better job than the Excalibur for a quarter of the price! It performed very well. Much better than the wally world round one I had a couple years ago.
 
stevenkelby said:
That looks very cool.

Hope it can hold a thickness setting and has enough grunt. Should be awesome.
Click to expand...

It held the thickness setting just fine on a thoroughly frozen turkey breast, 1.5 inches thick, nine inches across.

I put a cutting board against the wall, and put the slicer against the cutting board, so it didn't slip while slicing.

I already have my third batch of jerky drying right now, and my wife is out at the store looking for good cuts of beef to make more. I have kind of an odd job. The staffing office can call me at any time and tell me I have another 8 hours to do with no notice. It helps to have some preserved food in my locker to supply me with something to eat when I get held over.
 
So far tonight, I sliced up a two pound loaf of Tilamook MoJack cheese and made a pizza for me and the wife, and then sliced up a frozen solid eight pound block of beef and have it stacked up in a dehydrator for jerky.

Gentlemen, I am SOLD.
 
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