I think it’s the best meat slicer for most people, assuming you aren’t running a sandwich shop or deli out of the back of your house. The MEAT! Your Maker 7.5” slicer is good for light slicing needs. Best Overall – MEAT! Your Maker 7.5” Electric Meat Slicer Our top picks for the best meat slicer in 2023 1. How often should you clean your meat slicer?.Can you cut frozen or raw meat with a slicer?.What to look for when buying a meat slicer.VEVOR 10" Blade Commercial Deli Meat Slicer Best Budget – Elite Platinum EMT-625B Ultimate Meat Slicer Best Commercial Grade – BESWOOD 10" Premium Chromium-Plated Electric Meat Slicer Runner Up – Chef's Choice 615A Electric Meat Slicer Best Overall – MEAT! Your Maker 7.5" Electric Meat Slicer Our top picks for the best meat slicer in 2023.Thanks for the suggestion though! I actually hadn't thought of using my mandolin which is essentially the exact same thing as the "cutting board" haha. Since it does have a guard though, I'll make a couple of passes at it this weekend when I do another batch. The blade isn't very great, so I'd be worried about my hands slipping if the meat were to get caught. I do have a mandolin, but I've had some pretty close calls using that thing with far less awkward objects. Freezing the whole thing is also considerably colder and generally makes me work slower because of cold hands. Second method, freeze the meat completely, then thaw it out for a day in the fridge, which basically has the opposite issue where the outside thaws out. First method, throw the whole block of meat in the freezer for about 3 hours or so to get the outside nice and firm, but this generally leaves the center unfrozen and wobbly. I do freeze it, and so far I've tried two different methods.
I'm currently leaning toward the cutting board but am weary that it's more awkward than it's worth, so I desperately need to hear from you if you have horror stories about it or would super highly recommend one of the other options instead for whatever reason!Īny opinions will be greatly appreciated. A big boy deli slicer is both expensive and currently would not fit in my small apartment's kitchen, but a part of me hopes that I get 10k replies telling me to buy it so I have an excuse to get it. The hand crank slicer is limited to cutting the meat to sizes that the blades come in, so not a lot of versatility (I may also not have a great place to clamp it to, but I'm sure I could figure something out). The cutting board looks like it would be awkward to handle, and picking up your brick of meat to remove the fresh slice of meat sounds like it would be pretty slow. The main issue I want to address is consistency of slice thickness, time is definitely secondary. I've basically got 3 options in mind, none of which are perfect for my situation, so I'm hoping some of you could weigh in. The only part of the process that I truly despise is cutting all the meat-simply put, it's unruly, my knives are only okay (and embarrassingly I definitely ruined one trying to sharpen it), my hand slicing thickness always varies too much, and it just takes so much time!
I have been making fairly large batches, around 5lbs before dehydrating at a time. Got a dehydrator a few months ago and have made about 8 batches of jerky since then. Hey folks, I know this is kinda sidestepping what the sub is about, but r/beefjerky doesn't have nearly as many members, so I thought I'd ask here.
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