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slicer recommendations

ElkhornHusker
ElkhornHusker Posts: 493
in EggHead Forum
Looking to purchase a slicer, primarily used for slicing raw meat for jerky.  What specs? 200 watts, 10" blade?  Like to stay under $200.  Any recommendations?
Elkhorn, NE
1 large egg
28" Blackstone
Akorn Jr. 
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Comments

  • onedbguru
    onedbguru Posts: 1,648
    edited December 2019
    I have an Avantco SL309 (9" blade) that I am really happy with.  I use it to slice everything from veggies (cabbage super thin for cole slaw) to bacon.   The table is a little small so I must cut the pork belly in half when slicing bacon. but it is still razor sharp after 3-4 years and I have never applied the sharpener. There is a 10" model (SL310, SL312) - price reflects size.  I would stay away from the Chef's or anything made with plastic - they just don't last and IMO a waste of your hard-earned $$$...

    When slicing raw, I highly recommend partially freezing (1-2hrs) it be for slicing - it will make much more uniform slices.   
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  • lkapigian
    lkapigian Posts: 11,348
    Plus 1 on the Avantco ....
    Visalia, Ca @lkapigian
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  • Carolina Q
    Carolina Q Posts: 14,831
    I recommend a good knife! I bought an old Globe slicer a few years ago. It's huge, I have no room for it and I almost never use it. The good news is, it was only 100 bucks. It was great the few times I wanted to slice some paper thin roast beef. I just don't do that often. Think about your storage situation and how often you'll be making jerky.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Cornholio
    Cornholio Posts: 1,048
    I don’t make jerky often but when I do I just put the meat in the freezer for a bit and it’s a lot easier to slice thin when it is near frozen. Like CQ mentioned, I just don’t need to slice jerky or deli style meats enough to justify the real estate use in my kitchen. 
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  • Sea2Ski
    Sea2Ski Posts: 4,120
    +1 for advantco. I have the 10” and it is small and light enough to put under a 36” round table in the corner of the dining room hidden from view under a tablecloth. New it costs more than $200 bit 100% worth it for me. Big enough for it to do everything I would want to do, yet small enough to be light and easily portable. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • ElkhornHusker
    ElkhornHusker Posts: 493
    A good knife has crossed my mind instead of the slicer
    Elkhorn, NE
    1 large egg
    28" Blackstone
    Akorn Jr. 
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  • Sea2Ski
    Sea2Ski Posts: 4,120
    It is Christmas.  Get both.  :blush:
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • lkapigian
    lkapigian Posts: 11,348
    How much slicing do you do should be the factor , that's what converted me from hand slicing to slicer ....couple people , pound or 2 of jerky, use a knife ....
    Visalia, Ca @lkapigian
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