I recently purchased a brand new Walton’s 10" Meat Slicer and used it for the first time tonight. I have never owned or had any experience with any slicers before so my question may come off as naive!
Tonight I had 2 Eye of Round roasts to slice up for jerky. I trimmed them nicely and placed in the freezer for 35 minutes to get them cooler for slicing. When I ran them on the slicer the first cuts seemed nice but then after a half-dozen slices the return stroke started to cause the meat to stick and try and rotate the meat. This was unexpected by me and began to feel dangerous to adjust while the blade was running. The 2nd roast I sliced up seemed to exacerbate the situation with the roast almost turning a full 90 degrees on some return strokes.
I did ensure the roast was flush on the carriage portion but it just didn’t seem to matter.
- Is this simply normal and expected behavior?
- Should I have left the meat in the freezer longer?
- Would some simple cooking spray alleviate the issue to help the meat from “sticking” to the guard area on the return stroke?
- Is there just something obvious I’m doing wrong?