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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.