Butt cook and slicer?

GrannyX4 · October 2011

I cook a butt yesterday indirect at 350 to temp. Turned out pretty good. We pulled part of it and then refrigerated the rest. Tonight I sliced it real thin and was wishing I had a slicer and would love to use it for Cuban panini sandwiches. So, my question is does anyone have an affordable meat slicer that they would recommend? I've been looking at the Chef Choice 610 and wonder if it was a decent slicer?

burr_baby33 · October 2011

GrannyX4

I'm anxious to see what others say about your post. I am interested in a slicer also. By the way, I am an X5+ 2GC. Get it?

GrannyX4 · October 2011

5 Grands and 2 Greats......what fun!

Davekatz · October 2011

I have a Chef’s Choice 610 and am very happy with it. Easy to set up, easy to clean, and the food carriage locks up for storage and transport.

It's about 120 bucks on Amazon or at Costco.

I've gone through a couple of butts that I made into cottage bacon in less than 20 minutes.

GrannyX4 · October 2011

That looks sooooooo good. Did you get the regular blade or is that the serrated? I did find it at amazon but never gave Costco a thought, thanks.

What is cottage bacon? Oh my, I have another quest. Need to check on "cottage bacon".

burr_baby33 · October 2011

Chefsresource.com has it for $99.95

Davekatz · October 2011

@GrannyX4 - the serrated blade is standard. I think the other one is mostly for real thin slicing like for prosciutto.

Cottage bacon is cured pork butt. Lots of folks call it backboard bacon, but I "got told" by somebody that that is a trademarked name used by Hi Mountain Seasoning.

Here's some recipes:

http://www.food-fire.com/index.php/2009/10/10/cottage-bacon/

http://www.food-fire.com/index.php/2011/10/14/cottage-bacon-2/

Davekatz · October 2011

Hmmmm... Looks like the trademark has expired. Guess you can call it whatever you want:

http://tarr.uspto.gov/servlet/tarr?regser=serial&entry=74693179

GrannyX4 · October 2011

Thanks for all the info on the bacon and slicer.

The difference between the first and second:

Longer brining time
More pepper
Second wasn't in a food saver bag - why?
You only gave it 4 stars. What do you think would have given it 5 stars?

Nature Boy · October 2011

Howdy Granny
I can vouch for the Chefs Choice slicer. It's nothing like the commercial one...not near as heavy duty, but it does the job and cleanup is not too bad. Been using mine for a couple years and like it.

Happy slicing
Chris

Davekatz · October 2011

@Grannyx4 - All of my recipes are a little different every time a make them. It's just the nature of how I cook. The food saver bag was overkill, a ziptop one works fine.

The second one only got 4 stars because the butts weren't very compact and some of the ends got too done.

GrannyX4 · October 2011

Nature Boy, thanks. I think that is the one I'm going to get - I'm sold. Still trying to decide if I want/need the non-serrated blade.

Dave, I can relate to your way of cooking. Thanks for all your help. I think I have a pretty good grip on the process and the husband can hardly wait.

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Butt cook and slicer?

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