well... what did i expect?
I dreamt of paper thin slices of prosciutto and thought i could do it with a shitty christmas sale slicer.
got this thing for $50. first of all, it's made of plastic and sucks. Second, the blade is undulated (wavy) instead of flat.
i tried to slice some prosciutto and it just shredded it up.
how much does a decent slicer that can actually slice prosciutto cost? And please don't meme me with your Berkel prosciutto slicer, that thing is like 2-3 grand.
Anyone have a meat slicer at home?
>>7216414
I got one for Christmas that came out of the finger hut catalog. Used it two times maybe, sits on top of my fridge and collects dust
>>7216414
if you want a meat slicer that lasers through meats and cheeses like the ones at the deli, you're going to need a commercial model, because no one bother to make a decent residential model because not enough weirdos buy them for home use
600 dollars minimum for a good one (new). fortunately at the rate you'll use it, it'll last your whole life and probably your kids too
>>7216491
I am a weirdo, huh. I am dreaming ahead though - one day I will have my own curing room, where i will make all kinds of salumi and age my own ham and then i will slice them proper.
But for the moment I'm just gonna get my ass kicked by my girlfriend for WTF DO YOU NEED A FOOD SLICER YOU IDIOT?!
I just bought some prosciutto... and actually told the deli guy to NOT slice it.
> Eh, Tony! This guy says he wants a "block" of prociutto... do we do that?
I got interrogated on why exactly i would want to do such weird thing and I had to admit it.
>>7216513
top kek, thats pretty autismal
>>7216608
Yeah, well after spending like 2 hours online for meat slicers, I realize this is less of reality and more fantasy, so since the sky is the limit...
What's a great commercial meat slicer? Berkel? Hobart? Any others?
Why not look for a used commerical kitchen supply place so many places go out of business with new equipment. As far as shredding that prosciutto try to go a little thicker some times its the consistency of the meat that makes it shredd instead of cut.
>>7216921
Was going to say this.
Find your local restaurant supply OP.
Don't give up on the dream
>>7216879
Get rid of that girlfriend of yours and save up for a Hobart.
I think the cheapest one that can give you reasonably sliced prosciutto is a Chefs Choice 632 - $300 new at Costco, a lot cheaper used.
https://www.youtube.com/watch?v=EffdG7KZTHg
I'd love to have a meat slicer - I have a bunch of meat curing in my fridge right now - but they are really bulky and unless your diet is almost exclusively deli meats or you have a giant kitchen, it probably doesn't make that much sense.
>>7217015
cool, thanks for the suggestion!
Yeah... i don't even have my own kitchen
> facepalm
>>7217025
Yea but I meant adjust small increments, sometimes the turkey we get is weird and it goes from thin to shred in a milimeter
You need a straight blade. My mom got one for Christmas and it came with two, one wavy and one straight.
after working in restaurant kitchens for six years ill just say this If you haven't had experience in a professional kitchen i wouldn't recommend using a meat slicer...just seeing people use & clean these things has caused more gore than anything on /b/...i saw a girl literally slice her hand down the middle & another guy tear the meat off of his hand to the point where you could see the bones in his palm...but if you still want to use a meat slicer I recommend you buy a metal cut glove before you do anything with it
>>7217780
This is why in America, you have "Warning: HOT" written on coffee cups.
I think I know a giant blade is sharp, and will take extra precautions when using it. And cleaning it.... how do you even manage to mame yourself with the damn machine OFF.
I guess after that metal cut glove I need a giant plastic bubble to live in, because the outside world's full of hazards, even more-so than the kitchen.
>>7216414
that machine advertises it's only capable of a minimum thickness of 5 mm, which is probably twice as thick as the thickest prosciutto you'd want to slice. If you want reliable, thin slicing, you need a better blade and/or better machine
>>7216513
It's a little weird.
Back when I worked at a deli I put my dick in the meat slicer.
We both lost our jobs
>>7218498
>This is why in America, you have "Warning: HOT" written on coffee cups
You're either retarded or just stupid. The warning on hot beverages is keep corporations from being sued because some idoit didn't remember he ordered a hot beverage
I had a meat slicer for a while in my household but my dad sold it one day to make rent, was a sad day
>>7218742
took me a long time to understand
>>7216414
few thousand dollars for a decent, real "professional" slicer.
and then after you shell out them bucks, maintenance is a pain in the ass.
unless you want to sell prosciutto I'd just buy it pre-sliced
>>7216414
I had that slicer and it sucked on prosciutto. But it was great on meat. Thin pork chops from cheap loin. Slicing of steaks from the end of a roast.
>>7216414
What's the point of slicing it? Just hold the whole sausage in your hand and take bites from it.
