Meat slicer issue

[AndyK]

I am having issues using my meat slicer when cutting smoked belly into bacon strips.
It used to work fine, or so I thought but when I started using it on hot or even cold smoked pork belly a few years ago it doesn’t cut all of the bottom portion off.
I have to keep turning around the pork belly to get rid of the uncut section.
I was thinking that it might be the blade but when I put a new blade in there it didn’t help at all with the cuts.

I mean it still works but I don’t think that I should have to keep spinning the belly around every few cuts.
Could this be some sort of alignment issue that can be corrected?
It’s not an inexpensive meat slicer and I'm thinking I’m going to upgrade it to one that cuts right.

Have any of you dealt with this kind of slicer issue?
Thanks.

 

[DanHoo]

Alignment of the slide?

Worn or wobbly mount for the blade?

Edit: brand and model for the slicer?

 

[Ed P]

This will happen if the meat isn't firm enough. Putting the meat in the freezer until it is nearly frozen helps.

 

[Bob Bailey]

I am having issues using my meat slicer when cutting smoked belly into bacon strips.
It used to work fine, or so I thought but when I started using it on hot or even cold smoked pork belly a few years ago it doesn’t cut all of the bottom portion off.
I have to keep turning around the pork belly to get rid of the uncut section.
I was thinking that it might be the blade but when I put a new blade in there it didn’t help at all with the cuts.

I mean it still works but I don’t think that I should have to keep spinning the belly around every few cuts.
Could this be some sort of alignment issue that can be corrected?
It’s not an inexpensive meat slicer and I'm thinking I’m going to upgrade it to one that cuts right.

Have any of you dealt with this kind of slicer issue?
Thanks.

I have the same problem with home cured bacon and pastrami, which I always slice after an overnight rest in the fridge. It works fine when slicing cold raw beef for jerky as well as hard cheeses, dry salami and other lunch meats. My slicer is an old Chefs Choice 609. Not high quality but has served me well for close to 20 years.