Christmas came early!!!!
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After all the discussions regarding raw manufacturing products going up and import issues, and after a good convo with Jonathon (and also after getting the go ahead from wifey) I decided to finally pull the trigger
It happened to coincide with a sale that Walton had and our last livestream!!!
“Meat” my new friend!!!
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I’m hoping that Jon opened the box and packed some of his jerky and snack stick creations in there. I was joking with him when Ida came through here that the wind would knock a bunch of spices and mixes off the shelves into the box, but it did not ship till this week
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to Dr_Pain on last edited by
Dr_Pain Enjoy!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Dr_Pain on last edited by
Dr_Pain You will be very happy with the slicer if you were doing by hand or getting by with a smaller version.
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Those things scare me when I use it, but they are so fun to use at the same time.
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Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to HerbcoFood on last edited by
HerbcoFood said in Christmas came early!!!!:
Those things scare me when I use it, but they are so fun to use at the same time.
Never afraid while using. Petrified while cleaning.
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Dr_Pain said in Christmas came early!!!!:
After all the discussions regarding raw manufacturing products going up and import issues, and after a good convo with Jonathon (and also after getting the go ahead from wifey) I decided to finally pull the trigger
It happened to coincide with a sale that Walton had and our last livestream!!!
“Meat” my new friend!!!
Nice. I have the 8 inch. Great piece of equipment.
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Jamieson22 said in Christmas came early!!!!:
HerbcoFood said in Christmas came early!!!!:
Those things scare me when I use it, but they are so fun to use at the same time.
Never afraid while using. Petrified while cleaning.
Same here. I wear them cut gloves.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to Dr_Pain on last edited by
Dr_Pain I’m envious of that nice machine.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Dr_Pain on last edited by
Dr_Pain congrats to you sir. Enjoy
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
The one tool that got me making whole muscle jerky. Definite game changer. Also makes processing other whole muscle products like pastrami, cured turkey breast, and others soooo much nicer.
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processhead said in Christmas came early!!!!:
The one tool that got me making whole muscle jerky. Definite game changer. Also makes processing other whole muscle products like pastrami, cured turkey breast, and others soooo much nicer.
Can’t wait to put to good use that is for sure!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Dr_Pain on last edited by
Dr_Pain If you make whole muscle jerky you will really love the new slicer.
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Mcjagger Texas (TX) Team Blue PK100 Sous Vide Dry Cured Sausage Canning Masterbuilt Veteran Regular Contributors Cast Iron Yearlingreplied to Dr_Pain on last edited by
Dr_Pain … just wondering why you decided on the 10" vs the 8 or 12…price, size, weight etc.
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Mcjagger said in Christmas came early!!!!:
Dr_Pain … just wondering why you decided on the 10" vs the 8 or 12…price, size, weight etc.
Pretty much all of the points you brought up. By no means will I ever do enough to justify the price jump. Bought it primarily for smaller thinner cuts but will also try and make some soft jerky
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to Dr_Pain on last edited by
Dr_Pain - You will love it.
