Ss Brewing Technologies Giveaway!

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Entry Level Slicer Reccomendations
Reply
 
LinkBack Thread Tools
Old 11-08-2013, 01:06 AM   #1
DrunkleJon
I'm good enough. I'm smart enough. And doggone it, people like me.
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
DrunkleJon's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Alexandria, Virginia
Posts: 4,406
Liked 1064 Times on 794 Posts
Likes Given: 523

Default Entry Level Slicer Reccomendations

I am reasonably new to smoking meats and am seriously considering buying a slicer. I do not want to break the bank, but would like something that will hold up to a brisket/pastrami, bacon. or other meats/cheeses for home use. I can probably get my uncle to use his ancient yellowed plastic slicer a time or two, but am just as hooked on smoking as I am on brewing so want one for myself. What would you all suggest for an entry level slicer? Any brands I should avoid like the plague? Any that will last me a couple (3-5) years before I truly decide if I want to buy something that is bulletproof? Is there any maintenance (blade care, oiling, etc) or other advice you can provide that I should consider or know before investing in one?

If it helps I like my bacon thicker cut, but for pastrami and other lunch meats thin is the way to go. Let me know what you all think. I know I get good advice all around from this site so know you will not steer me wrong.

__________________
DrunkleJon is online now
Johnnyhitch1 Likes This 
Reply With Quote Quick reply to this message
Old 11-08-2013, 12:54 PM   #2
prandlesc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
prandlesc's Avatar
Recipes 
 
Join Date: Nov 2012
Location: Near Boston, Massachusetts
Posts: 417
Liked 51 Times on 41 Posts
Likes Given: 3

Default

Have you considered a used commercial slicer? I bought one from a restaurant supply store that was probably 15 years old. They had serviced it and it was in great working condition - a little beat up looking, but that's not important to me. It's a Hobart and it's rock solid and overkill for home use - but it works on ANYTHING. It does take up more space than a home sized slicer, but it you have the room and can find the right deal - it's a terrific option, IMO.

__________________
On Tap: Imperial Saison; Belgian Tripel; Cascadian Dark Ale, Imperial Marzen; Heady Topper clone (oh, so close)
In Fermenters:Off Wit - Wheat Ale with Triticale and Chocolate Rye;
In Kegs: Pharaoh's Phavorite - Emmer Ale; Stout; Vienna Lager; S'Mores Porter; Heady Topper clone
Next Brews: Off White - TBD, but at least another try at the Heady Topper clone
prandlesc is offline
 
Reply With Quote Quick reply to this message
Old 11-08-2013, 01:02 PM   #3
processhead
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
processhead's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Nebraska
Posts: 623
Liked 84 Times on 68 Posts
Likes Given: 4

Default

+1 used commercial

Start perusing the classified ads for equipment and restaurant auctions and business closings.

Don't forget institutional equipment auctions like schools, hospitals, prisons, etc.
I found a great Hobart slicer this way for $35!

It takes time and effort on your part, but half the fun is the thrill of the chase.

__________________

How hard can it be?

processhead is offline
Johnnyhitch1 Likes This 
Reply With Quote Quick reply to this message
Old 11-08-2013, 10:49 PM   #4
2grit
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Posts: 12
Liked 2 Times on 2 Posts
Likes Given: 8

Default

Both replies above are right on. I process meat professionally and Hobart is the best. I find screaming deals on ebay and craigslist. You will always be able to buy parts for a Hobart. You'll be surprised how cheap you can pick up a good slicer on ebay for the price of a chinese one at the store. I own several slicers, both manual and automatic, and my favorite manual slicer is a 65-70 year old Hobart. Still works awesome

__________________
2grit is offline
 
Reply With Quote Quick reply to this message
Old 11-08-2013, 11:25 PM   #5
DrunkleJon
I'm good enough. I'm smart enough. And doggone it, people like me.
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
DrunkleJon's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Alexandria, Virginia
Posts: 4,406
Liked 1064 Times on 794 Posts
Likes Given: 523

Default

Thanks. I will keep a look out to see what I can find.

__________________
DrunkleJon is online now
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast packets in cold temperature? (and other entry-level questions) vorinoch Beginners Beer Brewing Forum 3 01-21-2013 01:34 AM
Meat Slicer mr_goodwrench Meat Smoking, Curing and Sausage Making 10 01-16-2012 10:26 PM
recommendations for "entry level" gas grills... the_bird General Chit Chat 64 12-01-2010 06:22 PM
I need some hops reccomendations.... jpm5171988 Recipes/Ingredients 9 10-02-2010 10:48 PM
Entry level brewer ad, NE/Central PA FireBrewer General Beer Discussion 0 10-31-2008 02:55 PM