Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
I might have the same model as yours or one level lower, mine has the serrated blade. After reading the reviews on Cabelas website I had much higher expectations. No matter how much or little pressure I'd put on the meat as I slice it or adjust the thickness adjuster I could never get uniform cuts. After a couple passes I would get an angle cut in a roast and each following cut would get worse, I would flip it between each cut to prevent it from getting real bad but it was a pain. It hasn't been pulled down from the cabinet in years.I have a mid-tier Cabelas brand slicer ($150). The only thing I use it for is to make thin slices for making jerky. Only way to have success with making those jerky slices is to semi-freeze the meat. No way would you be happy with the result for making steaks 1 inch thick. The depth setting moves while slicing too, and I use a peice of tape to keep the depth guage from moving. Even then the consistency of slices is not perfect because the machine has quite a bit of flex.
I would not buy one again if my current one breaks.
That’s what I’m realizing. In order to get one that works really well, I think you have to get a big industrial bastard. I was hoping there was a decent homeowner option. I don’t need it that bad.I have a Weston meat grinder and I love it.
So, I bought a Weston meat slicer, because I make a lot of bacon, as I give it away as gifts.
I hate it. It's too small.
My cousin borrowed a big commercial one from a local community service organization that does some big bbqs in our town. We used it on a bunch of tri tips we smoked for Christmas one year, it totally blew away any happy home owner slicer us average folks would ever buy.That’s what I’m realizing. In order to get one that works really well, I think you have to get a big industrial bastard. I was hoping there was a decent homeowner option. I don’t need it that bad.
This about the feedback I got from a few buds that have them when I was considering one. Only one of the guys I asked thought a lot of his and he got an old Hobart from a deli closing down for $50 bucks. And even he complained it was a pain to clean up for just some smaller jobs he used it for like making bacon and canadian bacon.I get good enough results by putting whatever I’m slicing in the freezer for 30-45 minutes just to let it stiffen up, then slicing by hand.
Everybody I know that has invested in one has about the same opinion as @npaden - juice just isn’t worth the squeeze.