Meat Slicer Manual with Wood Tray Durandal | Salami Slicer and Cheese Slicer | Alternative to Meat Saw Machine | Meat Cutter | Kitchen Accessories

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If you’re slicing your own Genoa, cacciatore or calabrese, you’ll want to use a sharp knife (because they are such hard, dry salamis) and try to keep your slices fairly thin and consistent. You do have to do it each time, and I would say it takes about 10 or 15 minutes. I guess that’s not more than any other equipment I generally use in the kitchen any way. Salumi Knife – The Alternative In addition to wearing the proper PPE, there are other steps you can take to cut down the risk of injury, like making sure the slicer is stable, cutting your food into manageable portions before slicing, and keeping the blade sharp (dull blades require more force to cut, and that’s often where you run into trouble). Choosing a mandoline slicer

The Deli German Salami Slices 135g | ALDI - Aldi Groceries The Deli German Salami Slices 135g | ALDI - Aldi Groceries

Finally, don’t forget to lubricate your meat slicer’s moving parts. The feeder tray that slides in and out and which brings meat to the cutting edge should be lubricated every time you clean the greater machine. Make prettier charcuterie boards: You can use a mandoline to slice salami (or any firm sausage or salumi) into pleasing slices that look pretty on a board, but my favorite meat to mandoline is the dried out steak, which slices into pretty little petals that melt into a soft scramble and sit pretty on crostini.

Wax paper or parchment paper– depending on what I’m freezing, I sometimes use wax paper or parchment paper to divide the layers so it’s easier to separate them when thawing. Low noise – The V-shaped feeding belt for the motor helps this meat slicer remain quiet and vibrate softly. Recessed power switch – The power switch is pushed into the slicer chassis a bit. This stops you from accidentally flipping it on or off. Unless you can find something secondhand, you never know if a butchery might be shutting down in your town. Safety Comes First, Be Super Careful

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Then simply sharpen your blade until it appears to have regained its edge. You should be able to tell from sight alone, but you can also leave out a piece of meat or another food to test it before putting the sharpener away. So if you are just not willing to go for the slicer option, Then the alternative is a salumi or prosciutto knife – I get relatively decent results when I take my time.Safety on/off switch –The power switch comes with a safety mechanism to ensure no accidental power-ups happen. Any meat slicer should be cleaned at least after every time you use it to prepare some meat slices. Choosing the right meat slicer took me some time, I did alot of research and found a few pitfalls. So I thought that I would share some info to help avoid getting the wrong piece of kit. Only comes with serrated blade initially – This blade is fine for casual use. But slicing certain meat types is more difficult with a serrated edge. You have to buy a separate blade if you want a non-serrated edge. In addition, serrated blades are harder to sharpen.

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Like most other kitchen tools, your meat slicer will last longer if you properly maintain it after each use. How often should you clean your meat slicer? The deli sliced salami with the wax paper separated okay, but would have been perfect after a couple of minutes at room temperature.Any decent meat slicer will be heavy. So you might want to take this into account when you’re looking at them. I just keep my meat slicer in the cupboard until I need to do a decent run with it.