Dave in AZ I guess in my experience when I pull sticks/links off smoker they are often varying temps. So when I drop them into bath with water at desired IT I can guarantee all of them will end up where I want them. If I were to overshoot water temp and monitor I’d need to check quite a few of them and pull in multiple stages else risk some being over/under cooked.
Meat Slicer (new user question)
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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.
Some questions:
- 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?
Thanks,
John -
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by Tex_77
jhouse5848 the situation you describe is pretty common with any slicer. I’ve never thought to try and spray the blade with Pam, that may help some. I assume the slicer may have came with some sort of hand guard to use with the carriage to help hold the meat, be sure you are using it, but don’t push the meat down on the return stroke.
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Tex_77 thanks for the response. It didn’t seem to matter if it had pressure on the return stroke or not, it would just happen each time. I’m thinking the PAM-type spray may be useful to at least try.
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jhouse5848 I would not use cooking spray as a lubricant, if you want to try using something I would use white oil. It is designed to be food safe and used with food processing equipment. I’ve found things like Pam or vegetable oil will just make clean up harder and “gunk” things up. Just my 2 cents.
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AdamCA than you for the advice here. I will see if I can track down some oil in this case. I wasn’t slicing tens of pounds of meat last night but enough that it was a nuisance and I imagine would slow down a bigger batch quite a bit.
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Put the eye round in freezer overnight slice it frozen works great
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
jhouse5848 put it in the freezer till almost frozen. It will slice so much easier and slice thickness much more consistent. Good luck on your next try
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Thanks group – I did have it in the freezer for appx 40 minutes before slicing. Maybe next time I’ll double that!
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I have the 10” slicer from waltons it will slice it frozen solid
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imo I think that the size of the blade to the meat is an issue as is many issues combined
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when you bush the meat past the center of the blade rotation it will have a tendency to rotate
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Thanks, craigrice & Rambow
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