@dennyo Walton’s Ton’s Summer Unit.
https://www.waltonsinc.com/tons-summer-unit
Christmas came early!!!!
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What size slicer is it
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
Dr_Pain I’m envious of that nice machine.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Dr_Pain congrats to you sir. Enjoy
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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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Dr_Pain If you make whole muscle jerky you will really love the new slicer.
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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 Regular Contributors Veteran last edited by
Dr_Pain - You will love it.
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