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.
Best posts made by Gary Papermaster
Latest posts made by Gary Papermaster
RE: Waltons 12" meat slicer
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.
Waltons 12" meat slicer
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.
RE: Roll Call (Start Here First)
My name is Gary and I live in the country in southern Minnesota. I have been smoking and grilling for about 10 years. I have a Traeger grill and a homemade wood fired old fashioned smoke house for smoking. I have been making bacon using the dry brine method and now I am going to try the injection method using the maple bacon seasoning/cure. I have a question about the video you and Jonathan made on the bacon. It is clear that the bellies must be soaked for 20 minutes (twice) to remove excess salt using the dry brining method with the pickling for 3-5 days. Do you also have to soak the bacon for 20 minutes (twice) when injecting and wet brining overnight using the half strength brine?