Most pigs are slaughtered at 4 to 7 months yielding an 9" to 12" pork belly, when old sows slow at reproduction, usually between 3 to 4 years they’re butchered but they are usually grinders. After curing and smoking the 12" bacon it will shrink approximately 10 to 15% so you can fit most bacons on a slicer with a 10" travel. I have a 1940 Hobart 410, it travels 10" and I have been able to slice all the bacon I’ve done with no problem, so a 10" should do the job. The only issue I have with the Hobart 410 is the cradle is not removable which makes cleaning a chore.
soo vey
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Mcjagger Texas (TX) Team Blue PK100 Sous Vide Dry Cured Sausage Canning Masterbuilt Veteran Regular Contributors Cast Iron Yearling last edited by
RON PARRISH Just one more point to make on the Anova…I would not pay full price for one as they often go on sale for up to 50% off…just fyi
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
Mcjagger That is what I am waiting on, the big sale. I am in no hurry as I already have a Vacmaster.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Mcjagger as of yesterday it looked like the Nano was on sale for 50% off. I know in the past multiple times the Pro has been on sale for 50% off, if I didn’t already have 1, I’d be buying a Pro at 50% off.
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
RON PARRISH for he last couple years, the pro goes on sale from black friday until the new year. I get emails from Anova, if I see it on sale before that I can let you know
hey vegetarians, my food poops on your food!
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran last edited by
I have the Weston, works really well. Cleans up easy.
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
johnsbrewhouse If they are like everything else, they are probably all made in the same factory and branded with different names
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
Not that you need one more, but I have an Anova at the recommendation of some here in the community. I have had no problems with it. I picked it up at COSTCO Online, but they do not show up on their website anymore. I got the kit with the tub and lid.
https://anovaculinary.com/products/anova-precision-cooker -
kyle I’m looking to buy an Anova Pro so if you hear anything I’d much appreciate a heads up.
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One of my sons got me a Greater Good 1100 watt model. I am very satisfied with it & like it because it is more analog & seems pretty heavy duty & durable, yet simple.
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
I’m still looking at the fence! Almost pulled the trigger last Sunday but didn’t.
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