As it might interest others, I'll send it to the list. I bought it years
ago at Sam's Club. It's a Hamilton Beach electric meat slicer, but not a
commercial sized model. Four suction cups hold it in place on the
countertop as you work with it. It has a platform that you place the meat
on that is moved back and forth past a spinning round metal blade that is
about an eighth of an inch thick. The blade is turned by the electric
motor. One speed only, probably about 4 or 5 revolutions per second, but
this is just a guess. The piece of meat, or whatever you want to slice, can
be up to about 6 inches long, and about the same width, and maybe about 4 to
5 inches high. There is a slat surface at the left end of this platform
that has very sharp prongs about an eighth of an inch long, used to hold the
meat in place. There is a fence along the back, behind the blade, that you
press the meat against as you move the platform to the right, toward the
blade. You set the thickness of the cut slices, from half an inch to a
thirty-second of an inch, by turning a knob on the back of the machine,
which moves the blade closer or farther away from this rear fence. The cut
slices fall behind the blade, in front of the back fence, as they are cut.
You put a plate behind the machine to catch the cut slices. At the very
front of the machine, at the edge of the meat holding platform closest to
you, is another large flat piece that has a knob that you hold with your
right hand as you move the platform to the right, so your hands never get
close to the blade. This piece gradually moves closer and closer to the
back fence as the piece of meat gets thinner and thinner until you can't cut
any more due to the thinness of the piece. When I bought it, the cost was
about $125. It works pretty fast, depending on how fast you move the
platform, although you should not rush. I just cut a 3-pound Hickory Farms
beef stick into slices about as thick as thick pepperoni, maybe an eighth of
an inch thick, and it took me about 10 to 15 minutes. I can do the same
with about a 5 to 6-pound boneless smoked ham in about the same time. I cut
it about lunch meat thickness after cutting it in half with a knife after it
has cooled a bit after being smoked.
---
Shepherds are the best beasts, but Labs are a close second.
----- Original Message -----
From: "marilyn deweese" <mldeweese15...@frontier.com>
To: <cookinginthedark@acbradio.org>
Sent: Monday, January 30, 2012 9:29 AM
Subject: [CnD] FOR CHARLES!
Hi Charles, if you wouldn't mind, could you tell me about your meat
slicer? I'd love to have one.
If you wish, you could email me off list.
Marilyn
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