On Thu, 22 Apr 2010, Bob Terwilliger > wrote:

>I'm contemplating buying an electric meat slicer. I don't mind spending a
>couple hundred bucks, but of course I don't want to throw money away. Any
>recommendations on "best for the bucks"?

I've bought a couple over the years to use to slice meat before drying for
jerky. The $100 one died after a while. Then I got a $400 (or so) one from
Cabellas. The meat always slides under the blade such that you don't get
the clean slices that you will get with something firm like cheese or
processed meat. And cleanup is a real chore. I haven't used it in years. If
you can get the meat in a partially frozen state it will be firm enough to
slice by hand. Then dry it for long enough and the uneven thickness won't
matter. Now I suppose if you marinate first (I don't) then a partially
frozen state isn't possible.

Don <www.donwiss.com> (e-mail link at home page bottom).