I bought me a used meat slicer a few weeks back
Globe GC-10
A medium duty they sold a few yrs ago
Bought it for bacon, pastrami, pork loin . Especially bacon. Needs to be uniform thickness to cook at same rate.
I love thin sliced smoked pork loin. Used to get it at a bbq restaurant i frequented travelling for business. Owner retired, daughter quit selling pork loin. So, make my own at home
I gotta say, slicing thin (1/16"), just makes lean meat like loin butter tender. It makes a huge difference. Huge. Bite thru a sandwich with 1.5" thick easy.
All im saying....get a slicer. some kind ...Whether you think you need it or not. Your missing out without thin sliced meat.
Pork loin is one of best bargains too...$1.79 - $2 frequently. But doesnt have the fat weight loss other cuts do. Yields more actual meat.
11 lb of cured belly soaking, smoke tomorrow night, slice/package wed probably
Now a question.....anyone know how to properly set belt tension, etc? Does it matter?
Are there any service manual type info that cover set up and adjustments of slicers? Granted its not rocket science, but with first use i figured to angle table back away from blade a couple degrees for best slicing, allows meat to fall as carriage is retracted back, etc.
Globe GC-10
A medium duty they sold a few yrs ago
Bought it for bacon, pastrami, pork loin . Especially bacon. Needs to be uniform thickness to cook at same rate.
I love thin sliced smoked pork loin. Used to get it at a bbq restaurant i frequented travelling for business. Owner retired, daughter quit selling pork loin. So, make my own at home
I gotta say, slicing thin (1/16"), just makes lean meat like loin butter tender. It makes a huge difference. Huge. Bite thru a sandwich with 1.5" thick easy.
All im saying....get a slicer. some kind ...Whether you think you need it or not. Your missing out without thin sliced meat.
Pork loin is one of best bargains too...$1.79 - $2 frequently. But doesnt have the fat weight loss other cuts do. Yields more actual meat.
11 lb of cured belly soaking, smoke tomorrow night, slice/package wed probably
Now a question.....anyone know how to properly set belt tension, etc? Does it matter?
Are there any service manual type info that cover set up and adjustments of slicers? Granted its not rocket science, but with first use i figured to angle table back away from blade a couple degrees for best slicing, allows meat to fall as carriage is retracted back, etc.
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