Meat Slicer Manual with Wood Tray Durandal | Salami Slicer and Cheese Slicer | Alternative to Meat Saw Machine | Meat Cutter | Kitchen Accessories

Product Information

Overall, entry-level food slicers usually have blades around the 7 to 10-inch mark. More powerful slicers will be between 12 inches to 14 inches. Most commercial meat slicers will have cutting blades around the 12-inch mark. So if you are slicing smaller diameter food goods, then an 8-inch blade could be fine. You can also cut up what you’re going to slice which makes the job a lot easier.

Industrial Pepperoni and Salami Slicer | Kohler Industries Industrial Pepperoni and Salami Slicer | Kohler Industries

If you want a few suggestions for the wafer thin slicers for at home, I wrote an article that gives some options and a rundowns. Cleaning & Wipe Down Stainless steel material – This coating both looks fashionable and keeps the meat slicer durable over time. It’ll be less susceptible to rust damage. There are a few supplies you’ll want to have on-hand to make sure the food you’re freezing is still in good shape when you thaw it out. Choosing the right meat slicer took me some time, I did alot of research and found a few pitfalls. So I thought that I would share some info to help avoid getting the wrong piece of kit.The aluminum housing feels durable, but some parts are still plastic making me wonder how long they’ll last under heavy use, but MEAT! has a limited lifetime warranty that should ease your mind. What we like: The whole point of this blog is saving money on groceries, and avoiding food waste and buying in bulk are two excellent ways to do that.

to Choose a Meat Slicer for Thin Cuts (with Pictures) How to Choose a Meat Slicer for Thin Cuts (with Pictures)

Every use allows the opportunity for meat juices or bacteria to coat the blades of your meat slicer. Bacteria can also filter into the machinery inside the slicer if it’s not removed every time. In addition to wearing the proper PPE, there are other steps you can take to cut down the risk of injury, like making sure the slicer is stable, cutting your food into manageable portions before slicing, and keeping the blade sharp (dull blades require more force to cut, and that’s often where you run into trouble). Choosing a mandoline slicerIf you’re slicing your own Genoa, cacciatore or calabrese, you’ll want to use a sharp knife (because they are such hard, dry salamis) and try to keep your slices fairly thin and consistent. First, let’s talk for a minute about some reasons you might want to freeze salami. The two biggest reasons I would freeze salami are to avoid food waste, and to store food I’ve bought in bulk.