Thank you for the links Paul!
Twilliams that looks perfect!
I am thinking about purchasing the Waltons brand 12" meat slicer which I plan to use for slicing belly bacon but I can’t find any data on how wide of a slab it can slice. I tried live chat and they told me 0 to .6" thick which didn’t help at all. Has anyone out there purchased this machine and can you tell me how wide of a slab you cannot on it. Most 12" slicers are 8.5-9" wide but most slabs are 10" or more. I tried calling customer service and they had no idea since the offshore manufacturer didn’t provide that data. I need to hear from someone that has one.
Gary Papermaster – I’m not in the market for a new slicer but I have the same problems as you. I’d like to have my slices be longer, preferably the length the belly is wide so I can just throw it up there and slice it. My question how are guys getting 10-12" long slices of bacon? Hand slicing? I’m thinking about trying to make a replacement bed on my slicer that accommodates the wider belly–it would have to be attached and have a different slide but it would be a nice mod. In reality this is really a stupid effort on my part, and just for presentation, because we always cut the long ones in half before throwing in the skillet-- not the only impractical thing I do.
Waltons lists their 12" slicer as having an “extra wide carriage"for slicing bacon and hams” so I am hoping that it really is extra wide and will do bacon slabs without trimming narrower. I have been researching slicers for a while and if this is the one it is a really good deal now while it is on sale for $150.00 off the normal price of $500.00. And at 380 watts, it is a full ½ horsepower so it should be able to handle partially frozen meat and even cheese, which is even harder tp slice than frozen meat. I am really hoping that Jonathan will actually measure the distance from the back shoulder of the carriage to the edge of the blade and reply.
Gary Papermaster Im on it, will update shortly
Gary Papermaster Okay, so carriage base is 11" but it overlaps the blade by a few inches. So from the back edge of the carriage to the very front of the blade is 9". When i did a belly last I am almost positive I still had to cut it, but I was doing that anyway for burnt ends so maybe that was the reason I cut them down
Thank you for getting me an answer. It looks like 9" is as good as I am going to get in a 12" slicer. And at $349.99 it is the best deal in town for a 12", ½ horsepower slicer. I am going to place my order today.
Gary Papermaster Don’t forget, use coupon code TBM19, and you can choose a free Excalibur standard sized shaker. Since you are doing bacon I HIGHLY recommend you grab the Salt & Vinegar Wing Shake and do what I have been doing (https://meatgistics.waltonsinc.com/topic/1708/dehydrated-bacon/) with Bacon!
Jonathon BTW…that shaker on the dehydrated bacon is awesome. The guys at the shop went nuts for it!
Joe Hell I have started a revolution! A Bacon revolution!
Jonathon That’s the best kind of revolution!
Jonathon I tried the TMB19 code yesterday at checkout but it showed as invalid when I tried to check out. I know its only a $5.00 item but it was disappointing
Jonathon I tried the ULTIMATE19 code on 2 orders Nov 24 and it said invalid. I had orders in the amount of $371.86 and $77.52. I was disappointed also.
Jonathon I believe so, but then again, I remain in a state of heightened confusion most of the time. I added the Excalibur steak rub, and it said invalid. Unfortunately, I had already placed the order.
Jonathon do you have a good corned beef mix ?
Jonathon thanks just a tad more than I would need ! I will try some that I found looking on line just to try making some.
Gary Papermaster on belly meat that doesn’t fit my slicer I fold them over before slicing. That way I can get 12"+ on slices when wanted.