OT- New Toy

butt_juice

I’ve been making bacon and summer sausages for several years now. I’d estimate that I’ve made somewhere around 60-70 lbs of bacon and I am tired of hand slicing. With that said, I got myself a 1/2 hp 12” slicer. It’s good to have family in the restaurant business. When they upgrade, so do I!

SGH

Congratulations. That’s a great score 👍

Photo Egg

Looks very similar to @caliking slicer. Nice!

butt_juice

@SGH @Photo Egg I can't wait to put it to use. I've got some wild pig backstrap that I'm going to cure into some canadian bacon and a slab of brisket I have vac packed after I brined it into corned beef. I'll be smoking that up and making some wonderful sammies soon. 

Photo Egg

butt_juice said:

@SGH @Photo Egg I can't wait to put it to use. I've got some wild pig backstrap that I'm going to cure into some canadian bacon and a slab of brisket I have vac packed after I brined it into corned beef. I'll be smoking that up and making some wonderful sammies soon. 

Sounds Awesome Buddy!

NDG

nice toy butt juice.  I am always asking around for a used one but no such luck yet.  enjoy it butt juice.

butt_juice

@NDG I was holding out for a hobart for years....In the end, all I really wanted was a commercial model with atleast a 12" blade. This one retails for around $900 and I picked it up for $350, knowing it had recently been gone through and had about $150 in new parts. 

Waltons Inc makes one that has the same motor and blade specs for $375, That would be a good option at a very reasonable price, FYI if that fits your budget. 

NDG

butt_juice said:

@NDG I was holding out for a hobart for years....In the end, all I really wanted was a commercial model with atleast a 12" blade. This one retails for around $900 and I picked it up for $350, knowing it had recently been gone through and had about $150 in new parts. 

Waltons Inc makes one that has the same motor and blade specs for $375, That would be a good option at a very reasonable price, FYI if that fits your budget. 

great tip - thanks B-juice

RRP

Nice score! BTW I just read an article saying there is a glut of used restaurant equipment on the market due to the vast number of restaurant closings. We have a large store locally that specializes in such, but so far no commercial slicers have shown up there. 

CTMike

Nice score - pick yourself up a pair of cut resistant gloves for cleaning the blade. These are what I use:

https://www.amazon.com/CustomGrips-Resistant-Protection-Shucking-Kitchen/dp/B07DWP39S9/ref=asc_df_B07DWP39S9/?tag=hyprod-20&linkCode=df0&hvadid=475746763412&hvpos=&hvnetw=g&hvrand=17874219645510956174&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9003291&hvtargid=pla-828313785810&psc=1

EagleIII

Sooooo jealous!

Sea2Ski

I bought the 10” version new and love it.  (First time I will ever say I did not need another 2”. )

One of the first things I suggest you do is go get as square of a chunk of a bottom round roast you can find. 3-4 lbs is good. Season the outside like crazy (I like using DP red eye express) then cook low and slow with pecan to target temp - 7F (for carryover). Pull, put on cookie cooling rack for 20-30 mins, then uncovered in the fridge for an hour or two, then plastic wrap around the pan overnight to chill all the way through. Slice paper thin the next day and have the best roast beef.  Enjoy!