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I've got some beef drying & will be wanting to slice it into paper
thin sheets in a day or two. I have one of those plastic slicers [Rival?] that I've used on beef & turkey for years and it does an OK job-- but I'm wondering if it will be up to the challenge of super thin dried beef. I don't use a slicer very often so I don't want to spend big bucks if I can afford it. Any brand, model that gives a lot of bang for the buck? Thanks, Jim |
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![]() "Jim Elbrecht" > wrote in message ... > I've got some beef drying & will be wanting to slice it into paper > thin sheets in a day or two. > > I have one of those plastic slicers [Rival?] that I've used on beef & > turkey for years and it does an OK job-- but I'm wondering if it will > be up to the challenge of super thin dried beef. > > I don't use a slicer very often so I don't want to spend big bucks if > I can afford it. Any brand, model that gives a lot of bang for the > buck? I slice my beef before I dry it. I put it in the freezer until it is almost solid and that makes it easy to cut my (electric) slicer. -- -- https://www.shop.helpforheroes.org.uk/ |
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On Mon, 13 Dec 2010 07:39:57 -0500, Jim Elbrecht >
wrote: >I've got some beef drying & will be wanting to slice it into paper >thin sheets in a day or two. > >I have one of those plastic slicers [Rival?] that I've used on beef & >turkey for years and it does an OK job-- but I'm wondering if it will >be up to the challenge of super thin dried beef. > >I don't use a slicer very often so I don't want to spend big bucks if >I can afford it. Any brand, model that gives a lot of bang for the >buck? For thin slicing a large quantity of dried beef I'd use a mandolin. |
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On 2010-12-13, Jim Elbrecht > wrote:
> I can afford it. Any brand, model that gives a lot of bang for the > buck? Look at these from Cabelas. Note the Waring refurb for 40% off: http://www.cabelas.com/slicers.shtml nb |
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On 13 Dec 2010 16:11:33 GMT, notbob > wrote:
>On 2010-12-13, Jim Elbrecht > wrote: > >> I can afford it. Any brand, model that gives a lot of bang for the >> buck? > >Look at these from Cabelas. Note the Waring refurb for 40% off: > >http://www.cabelas.com/slicers.shtml Not bad, but sorta toys r us. I think the Cabela's Pro 150 @ $99 is a much better value. However for slicing dried beef paper thin the mandoline may do a better/safer job. Of course we've no idea of quantity; for occasional home use I can slice a couple-three pounds paper thin with my carbon steel chefs knife... no more than 20 minutes including clean up. |
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On Mon, 13 Dec 2010 11:51:21 -0500, Brooklyn1 wrote:
> On 13 Dec 2010 16:11:33 GMT, notbob > wrote: > >>On 2010-12-13, Jim Elbrecht > wrote: >> >>> I can afford it. Any brand, model that gives a lot of bang for the >>> buck? >> >>Look at these from Cabelas. Note the Waring refurb for 40% off: >> >>http://www.cabelas.com/slicers.shtml > > Not bad, but sorta toys r us. I think the Cabela's Pro 150 @ $99 is a > much better value. However for slicing dried beef paper thin the > mandoline may do a better/safer job. Of course we've no idea of > quantity; for occasional home use I can slice a couple-three pounds > paper thin with my carbon steel chefs knife... no more than 20 minutes > including clean up. I highly doubt you're going to get through dried beef such as bresola with a mandolin, no matter how sharp. You'd have to saw it back and forth. You certainly aren't going to be able to wave it across the blade and expect it to slice it. The blade needs to be moving. -sw |
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On 2010-12-13, Brooklyn1 <Gravesend1> wrote:
> Not bad, but sorta toys r us. I think the Cabela's Pro 150 @ $99 is a > much better value. Agreed. I didn't see that one till after I posted. nb |
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On 13 Dec 2010 16:11:33 GMT, notbob > wrote:
>On 2010-12-13, Jim Elbrecht > wrote: > >> Any brand, model that gives a lot of bang for the >> buck? > >Look at these from Cabelas. Note the Waring refurb for 40% off: > >http://www.cabelas.com/slicers.shtml Thanks nb, Looks like a step up from mine-- and the price is excellent-- but the reviews [from Amazon] chased me away. Then I looked at an Edgecraft 610 for $90-- and now I'm looking at a Kaloric for $85. The Edgecraft has 252 reviews and is rated 4.5- the Kaloric only has 19 & is rated 4- but the low ones aren't making me nervous-- and it 'looks' better than the Edgecraft. Jim |
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On Mon, 13 Dec 2010 11:15:33 -0600, Sqwertz >
wrote: >On Mon, 13 Dec 2010 11:51:21 -0500, Brooklyn1 wrote: > >> On 13 Dec 2010 16:11:33 GMT, notbob > wrote: >> >>>On 2010-12-13, Jim Elbrecht > wrote: >>> >>>> I can afford it. Any brand, model that gives a lot of bang for the >>>> buck? >>> >>>Look at these from Cabelas. Note the Waring refurb for 40% off: >>> >>>http://www.cabelas.com/slicers.shtml >> >> Not bad, but sorta toys r us. I think the Cabela's Pro 150 @ $99 is a >> much better value. However for slicing dried beef paper thin the >> mandoline may do a better/safer job. Of course we've no idea of >> quantity; for occasional home use I can slice a couple-three pounds >> paper thin with my carbon steel chefs knife... no more than 20 minutes >> including clean up. > >I highly doubt you're going to get through dried beef such as >bresola with a mandolin, no matter how sharp. You'd have to saw it >back and forth. You certainly aren't going to be able to wave it >across the blade and expect it to slice it. The blade needs to be >moving. Depends how dry the beef... it won't slice jerky but if you can slice it with a kitchen knife a mandolin will slice it too... a mandoline will slice harder/drier meat than a deli slicer can... I've sliced some mighty hard dry sausage with a mandolin... the trick is that the average diameter of the hunk of meat (or whatever) does not overwhelm the size of the mandoline blade If one has access to a mandoline I strongly suggest trying that first rather than running out to buy a deli slicer. I certainly wouldn't use slicing dried beef as an excuse to buy a deli slicer... I see no reason to own one for a home kitchen, besides being dangerous they're a bitch to clean, and unless one is willing to spend the big bucks and has real use for a commercial sized machine they will just have another little used gadget to find a place to store. I've seen lots of those $100-$200 toys r us slicers at Salvation Army type stores. Anyway, as I previously indicated for home use I'd use a chefs knife. |
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On 13 Dec 2010 17:49:37 GMT, notbob > wrote:
>On 2010-12-13, Brooklyn1 <Gravesend1> wrote: > >> Not bad, but sorta toys r us. I think the Cabela's Pro 150 @ $99 is a >> much better value. > >Agreed. I didn't see that one till after I posted. There have been times when I mulled over whether to own a deli slicer but each time the cons far outweighed the pros. |
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On Mon, 13 Dec 2010 15:06:33 -0500, Brooklyn1 wrote:
> On Mon, 13 Dec 2010 11:15:33 -0600, Sqwertz > > wrote: > >>On Mon, 13 Dec 2010 11:51:21 -0500, Brooklyn1 wrote: >> >>> On 13 Dec 2010 16:11:33 GMT, notbob > wrote: >>> >>>>On 2010-12-13, Jim Elbrecht > wrote: >>>> >>>>> I can afford it. Any brand, model that gives a lot of bang for the >>>>> buck? >>>> >>>>Look at these from Cabelas. Note the Waring refurb for 40% off: >>>> >>>>http://www.cabelas.com/slicers.shtml >>> >>> Not bad, but sorta toys r us. I think the Cabela's Pro 150 @ $99 is a >>> much better value. However for slicing dried beef paper thin the >>> mandoline may do a better/safer job. Of course we've no idea of >>> quantity; for occasional home use I can slice a couple-three pounds >>> paper thin with my carbon steel chefs knife... no more than 20 minutes >>> including clean up. >> >>I highly doubt you're going to get through dried beef such as >>bresola with a mandolin, no matter how sharp. You'd have to saw it >>back and forth. You certainly aren't going to be able to wave it >>across the blade and expect it to slice it. The blade needs to be >>moving. > > Depends how dry the beef... It's not even going to slice cooked beef roast. The blade needs to be moving. > it won't slice jerky but if you can slice > it with a kitchen knife a mandolin will slice it too If you can slice it without moving the blade, you mean. That makes a huge difference. (snip rest unread} -sw |
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![]() "Jim Elbrecht" > wrote in message ... > I've got some beef drying & will be wanting to slice it into paper > thin sheets in a day or two. > > I have one of those plastic slicers [Rival?] that I've used on beef & > turkey for years and it does an OK job-- but I'm wondering if it will > be up to the challenge of super thin dried beef. > > I don't use a slicer very often so I don't want to spend big bucks if > I can afford it. Any brand, model that gives a lot of bang for the > buck? > > Thanks, > Jim Hobart commercial models are nice. I have the 2812-1. A bit of a pain to clean, but it does a nice job. Steve |
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"Steve B" > wrote:
> >"Jim Elbrecht" > wrote in message .. . -snip- >> I don't use a slicer very often so I don't want to spend big bucks if >> I can afford it. Any brand, model that gives a lot of bang for the >> buck? > >Hobart commercial models are nice. I have the 2812-1. A bit of a pain to >clean, but it does a nice job. Hehe-- I hope a $4000 slicer is nice.<BG> For as often as I use one, I could hire Emeril to come in and slice for me for a long time. Even the used commercial stuff I see is more than I'd ever be able to justify. Good to hear that even the big ones are a pain to clean. That seems to be the most popular complaint I've seen on all the cheap ones. Jim |
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On Dec 13, 7:39*am, Jim Elbrecht > wrote:
> I've got some beef drying & will be wanting to slice it into paper > thin sheets in a day or two. > > I have one of those plastic slicers [Rival?] that I've used on beef & > turkey for years and it does an OK job-- but I'm *wondering if it will > be up to the challenge of super thin dried beef. > > I don't use a slicer very often so I don't want to spend big bucks if > I can afford it. * Any brand, model that gives a lot of bang for the > buck? > > Thanks, > Jim Use a very sharp knife. |
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A Moose in Love > wrote:
>On Dec 13, 7:39*am, Jim Elbrecht > wrote: >> I've got some beef drying & will be wanting to slice it into paper >> thin sheets in a day or two. -snip- > >Use a very sharp knife. I might end up going that way. I have a sharp enough knife- what I lack is the patience to slice 5-6 pounds of dried beef into see-through slices. I might just do it a bit at a time and freeze it in chunks. Jim |
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![]() "Jim Elbrecht" > wrote in message ... > "Steve B" > wrote: > >> >>"Jim Elbrecht" > wrote in message . .. > -snip- >>> I don't use a slicer very often so I don't want to spend big bucks if >>> I can afford it. Any brand, model that gives a lot of bang for the >>> buck? >> >>Hobart commercial models are nice. I have the 2812-1. A bit of a pain to >>clean, but it does a nice job. > > Hehe-- I hope a $4000 slicer is nice.<BG> For as often as I use > one, I could hire Emeril to come in and slice for me for a long time. > > Even the used commercial stuff I see is more than I'd ever be able to > justify. > > Good to hear that even the big ones are a pain to clean. That seems > to be the most popular complaint I've seen on all the cheap ones. > > Jim I can't bark, I got it for $150 at an estate sale. They wanted a ridiculous price of $200. I would never ever pay retail even if I did have the money. It rarely gets used, but when it does, it makes me glad I bought it. As per cleaning, it sits so much that you have to clean it BEFORE and after use. Steve Steve |
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![]() "Jim Elbrecht" > wrote in message ... >A Moose in Love > wrote: > >>On Dec 13, 7:39 am, Jim Elbrecht > wrote: >>> I've got some beef drying & will be wanting to slice it into paper >>> thin sheets in a day or two. > -snip- >> >>Use a very sharp knife. > > I might end up going that way. I have a sharp enough knife- what I > lack is the patience to slice 5-6 pounds of dried beef into > see-through slices. I might just do it a bit at a time and freeze > it in chunks. > > Jim I got two of those nice knives at a yard sale for $3 each that are about eighteen inches long, 1.25" wide, and have a half round end. You see a chef using them to slice barons of beef. They are great metal, and you can sharpen them easily, and steel them to keep the edge. The length, and the slight flimsiness of them makes them good for slicing thin slices. One of them has a black handle, and one a white. I use them a lot, and they are good for slicing in general except for crusty breads. Steve |
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![]() "Steve B" > wrote in message ... > I can't bark, I got it for $150 at an estate sale. They wanted a > ridiculous price of $200. I would never ever pay retail even if I did > have the money. It rarely gets used, but when it does, it makes me glad I > bought it. As per cleaning, it sits so much that you have to clean it > BEFORE and after use. I keep mine in a bag under the counter. -- -- https://www.shop.helpforheroes.org.uk/ |
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On Mon, 13 Dec 2010 20:42:23 -0500, Jim Elbrecht >
wrote: >A Moose in Love > wrote: > >>On Dec 13, 7:39*am, Jim Elbrecht > wrote: >>> I've got some beef drying & will be wanting to slice it into paper >>> thin sheets in a day or two. >-snip- >> >>Use a very sharp knife. > >I might end up going that way. I have a sharp enough knife- what I >lack is the patience to slice 5-6 pounds of dried beef into >see-through slices. I might just do it a bit at a time and freeze >it in chunks. > >Jim See-through yer tawkin' shaved... don't think you really mean to make shaved beef. But there is no reason you can't make slices 1/64"-1/32". It's not at all difficult to make thin slices with a knife, dry cold meat is especially easy to slice. Use a heavy weight 10" carbon steel chefs knife, NOT stainless steel. Keep the knife tip on the board and slice with the rear third of the blade by rocking the knife, the knife tip never losing contact with the board. The trick is to cut your beef into manageable chunks that creates a flat side so they sit stable on the cutting board... and stabilize the chunks with your hand, not a fork. And make sure you're all alone in the kitchen, you need to concentrate mentally and visually and not be distracted... do not permit anyone to walk behind you. You'd be surprised at how quickly you can dispatch 5 lbs of beef... I do the same with left over from full eye rounds roasted rare... let chill in the fridge over night. Then split lengthwise along the fatty seam, trim out the fat and now there's a nice flat to keep the meat stable while slicing. Once you get the hang of it you should be able to slice your five pounds of meat, package, and clean up in about 40 minutes. If you go the deli slicer route you won't save any time, in fact with clean up it'll take twice as long... you'll need a profe$$ional model... those toys r us thingies will make a mess of your meat and you'll be lucky not to lose part of a finger or worse. If you are going to be doing this commercially on a daily basis I'd urge you to buy like a $2,000+ pro deli slicer... but for a few pounds maybe 3-4 times a year I'd urge you to invest in a quality *carbon* steel chef's knife as described, and a pro knife steel. Everyone who fancies themself a cook needs at least one carbon steel chefs knife: http://www.fantes.com/carbon.html http://www.thebestthings.com/knives/sabatiercarbon.htm |
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"Steve B" > wrote:
> >"Jim Elbrecht" > wrote in message .. . -snip- >> >> I might end up going that way. I have a sharp enough knife- what I >> lack is the patience to slice 5-6 pounds of dried beef into >> see-through slices. I might just do it a bit at a time and freeze >> it in chunks. -snip- > >I got two of those nice knives at a yard sale for $3 each that are about >eighteen inches long, 1.25" wide, and have a half round end. Sounds a bit like mine. There are no markings on it that I can see. The steel is not stainless- and boy does it hold an edge. I didn't even have to hit it with the steel through 5 1/2 pounds of really dry beef. I might have been able to do it a little more even with a slicer-- but I think this result will be better in the long run. >You see a chef >using them to slice barons of beef. They are great metal, and you can >sharpen them easily, and steel them to keep the edge. The length, and the >slight flimsiness of them makes them good for slicing thin slices. One of >them has a black handle, and one a white. Mine is [rose?]wood with brass ferrules through the tang. It ain't pretty-- but it sure is functional. > I use them a lot, and they are >good for slicing in general except for crusty breads. Unfortunately mine sits in the pantry most of the time because it doesn't go with the set of Cutco's my wife bought from my nephew-- but it will cut circles around any of the Cutcos-- for about 1% of the price.<g> Jim > >Steve > |
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![]() "Jim Elbrecht" > wrote in message ... > "Steve B" > wrote: > >> >>"Jim Elbrecht" > wrote in message . .. > -snip- >>> >>> I might end up going that way. I have a sharp enough knife- what I >>> lack is the patience to slice 5-6 pounds of dried beef into >>> see-through slices. I might just do it a bit at a time and freeze >>> it in chunks. > > -snip- >> >>I got two of those nice knives at a yard sale for $3 each that are about >>eighteen inches long, 1.25" wide, and have a half round end. > > Sounds a bit like mine. There are no markings on it that I can see. > The steel is not stainless- and boy does it hold an edge. I didn't > even have to hit it with the steel through 5 1/2 pounds of really dry > beef. I might have been able to do it a little more even with a > slicer-- but I think this result will be better in the long run. > >>You see a chef >>using them to slice barons of beef. They are great metal, and you can >>sharpen them easily, and steel them to keep the edge. The length, and the >>slight flimsiness of them makes them good for slicing thin slices. One of >>them has a black handle, and one a white. > > Mine is [rose?]wood with brass ferrules through the tang. It ain't > pretty-- but it sure is functional. > >> I use them a lot, and they are >>good for slicing in general except for crusty breads. > > Unfortunately mine sits in the pantry most of the time because it > doesn't go with the set of Cutco's my wife bought from my nephew-- but > it will cut circles around any of the Cutcos-- for about 1% of the > price.<g> > > Jim >> >>Steve I use mine a lot, and my grandsons are rapt with interest whenever I pull one out and steel it. If I had to pick only three knives I could take to a desert island, that would be one of them. They even work very well for filleting fish, or skinning salmon, skin side down on a cutting board. Steve |
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Clueless AOL newbie Sheldon "Pussy" Katz blathered:
>> I don't use a slicer very often so I don't want to spend big bucks if I >> can afford it. Any brand, model that gives a lot of bang for the buck? > > For thin slicing a large quantity of dried beef I'd use a mandolin. Wouldn't work. You're an idiot. Bob |
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Clueless AOL newbie Sheldon "Pussy" Katz blathered:
>>http://www.cabelas.com/slicers.shtml > > Not bad, but sorta toys r us. I think the Cabela's Pro 150 @ $99 is a > much better value. However for slicing dried beef paper thin the > mandoline may do a better/safer job. You've never actually used a mandoline, so you have no clue how utterly wrong and ignorant your opinion is. Bob |
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Clueless AOL newbie Sheldon "Pussy" Katz wrote:
> a mandoline will slice harder/drier meat than a deli slicer can... I've > sliced some mighty hard dry sausage with a mandolin... You're a liar. Bob |
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