![after using a meat slicer you should after using a meat slicer you should](https://www.tastykitchenn.com/wp-content/uploads/2017/10/best-meat-slicer-reviews-1024x419.jpg)
and the thing is not heavy enough to stay put (hence the suction cups). The suction cups don't really work well either. but you don't want this thing just to slice ONE type of food. sure, maybe they slice one thing well (loin bacon, maybe, and even then not great). If your team uses the slicer for more than four hours each day, trained. they don't perform well at all on any level (that I could find). Light cleaning should be done after every use of your slicer, at least once per day. i don't have much space, and wasn't curing then. The kicker is my dad found one of the true deli slicers for $40 at a yard sale about a year before i started curing. It is the only thing i ever talked myself into doing, knowing that i was being cheap. Power: as a general rule of thumb, more powerful slicers spin up faster and are designed for more frequent use. Make sure that the slicer can accommodate your largest cuts. pony up for the real deal, or get yourself a long slicer (10"-12" knife), and learn to do the theick cut by hand. Blade size: the bigger the meat you want to slice, the bigger the blade needs to be. It sucks, because there are no real other options. Let's just say, you aren't going to get tissue thin slices of prosciutto, and you aren't going to get nice even slices of ten inch long strips of bacon. The gap between the blade and the platen is too wide, and coupled with the bendy nature of the thing, it means that you will find a portion of meat at the bottom that doesn't quite trim off, and grows thicker and thicker cut after cut. After using a meat slicer ,you should Get the answers you need, now sarrinna sarrinna Health High School answered After using a meat slicer ,you should 1 See answer sarrinna is waiting for your help. That means at the top it bends out when you press against it, and at the bottom it stays put, so your slices taper, being thinner at the bottom and thicker at the top. The platen against which you push the meat, the 'fin' that you can adjust to determine thickness, is too thin, and bends. you need to either cut it, or fold it, and that sucks either way. The 'travel' on the small ones, the length of stroke back and forth across the blade, is not enough for doing belly (bacon).
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Problem here is that the REAL ones cost 800, 1000+ if you can find one on craigslist. All those small pseudo-deli-looking versions (stainless, etc.) are made to look like they perform, but they don't.