Meat Slicer advice

Frank from Houma

Just put a butt and boneless pork roast in the fridge to cure with High Mountain cure. Will need a slicer in about 10 days.

Have looked at a few reviews and looked at what is available on Ebay.

One review talks about blade size - will 7" diameter work? It wouldn't bother me to cut the meat to enable a 3" wide slice.

I probably wouldn't use it on bread.

Is 150 watt powerful enough for a home unit?

There seems to be a lot of Deni slicers (new - Italian made) on Ebay - any experience with a Deni?

There is a used Hobart 410. Current bid is 80 + 40 for shipping. Looks pretty robust.

Thanks in advance for input.

Fidel

Frank,

I have a Chef's Choice 632. German made product. It has a 7" blade and a 100 watt motor.

It slices through hot and cold meats and cheeses with no problems at all.

I tend to use the non-serrated blade quite a bit more than the serrated one. It cuts more cleanly and I can manage thinner slices with less waste. I think the additional blade was an extra $20 or so. It has been used dozens and dozens of times and is still extremely sharp.

civil eggineer

I bought a large Tor rey slice off of ebay. The thing is a tank! It is a little big, heavy, and difficult to clean so I limit its use. It does do a nice job when I do use it.

lowercasebill

http://www.amazon.com/Choice-610-Premium-Electric-Slicer/dp/B0002AKCOC/ref=pd_bbs_sr_1?ie=UTF8&s=home-garden&qid=1216741363&sr=8-1

this works fine, i got the ham [non serrated blade] that i use more often. they are all a pain to clean but this is light weight goes back in the box and into the basement when i am not using it.. for the amount of use i give it spending more than $100 was not worth it.