After a ton of in-store & online research on meat slicers, I have tried out varies brands in some commercial kitchens and even a few butchers, I interrogated some of the local delis I visit. You see a lot of them in kitchen stores, but most of them won’t do the job. There definitely a re some factors you need to watch out for. Wild Venison Loin Dry Cured – Can only be sliced with a deliver slicer like this!

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You can cut raw meat with a meat slicer. However, you should always thoroughly clean your slicer blade after cutting raw meat before moving on to cooked food. 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. Finally, there are two main types of food slicers: automatic or manual. Automatic meat slicers are a lot easier to use since they cut meat that you feed into the machine without you having to operate the blade for each cut.

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. Dry, hard salami, like Italian Genoa, cacciatore, calabrese, German and Hungarian salami freeze and thaw really well in slices.

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How you choose to freeze salami slices should depend on how you want to use them in the future, as well as what kind of salami slices you’re freezing. Sliced hard salami Any meat slicer should be cleaned at least after every time you use it to prepare some meat slices. Now I’m not saying home slices don’t have their use. But this is all about thin slicing so hopefully I can give you some information about getting it right the first time. I generally find that the right meat slicer will be solid alloy metal across most of the design. Other Important Factors Size of the Blade & Food TrayLighter-duty meat slicers usually have ¼-1/3 horsepower. These are great for less than one hour of slicing per day. They’re usually only good for cutting thinner meats. It’s a hefty unit at 35lbs, especially compared to some of the other meat slicers we’ve looked at. Everything is made from stainless steel and aluminum so you know it’s going to last. Be careful not to over-sharpen your meat slicer blade. Edges that are too sharp can be crushed or bend easily when you use them next. Wrapping it up With all the moisture in the roast it ended up being an incredible mess, so that was the last time I used it for anything which has a lot of moisture in it.