It looks like you're new here. If you want to get involved, click one of these buttons!
Put in the freezer for a few hours before slicing it.
If you want to slice deli see-through thin, you'll need to spend 4-7 thousand on a Hobart. Or maybe $1500 or so on a craigslist commercial slicer. I have a relatively cheap slicer. When it burns up I'll get a better one. This afternoon I sliced a raw serloin very, very thin and could have gone thinner. I put the meat uncovered in the freezer and sliced it when the center was 29 degrees F. Just right and it wasn't rock-solid frozen, just very firm. That's also about the temp I grind beef at and it comes out fluffy.
If you want to slice deli see-through thin, you'll need to spend 4-7 thousand on a Hobart. Or maybe $1500 or so on a craigslist commercial slicer.
Well after the roast beef did as pastrami this past weekend on the mini. Came out great, thanks to the thread and posts hit the budget for a slicer. Decided on the William & Sonoma version of chefs choice slicer, free additional smooth blade, it tilts and free shipping. I'll be posting more threads on cold cuts for sure.
Love my slicer. Wouldn't be without it. But when you go through the line at the hoffbrau they cut your sammie meat with this. Cheap and easy to maintain. I use it all the time.