[Mel]

Morning all,

I was wondering if anyone has used a professional slicer-Buffalo-I know Lill may have one.I was slicing bacon yesterday,but it really slips about a lot and I did have some wastage or trim left over.

The butcher said it is best when partly defrosting,however,I wanted to make up as many sealed packs beforehand,would it be best to chill it until say down to 1deg and try then?

I would be grateful for any suggestions!

Mel x

[HappyHippy]

Yes, it's what's called 'tempering' (according to the butcher on the QMS course  )
You get it to almost frozen and it's much easier to slice 

[Mel]

Yes, it's what's called 'tempering' (according to the butcher on the QMS course  )
You get it to almost frozen and it's much easier to slice 

Hi Karen 

Thanks for confirming that

[OhLaLa]

I have a professional meat slicer (weighs a ton to lift), and I find that chilled meat always slices better, otherwise the slices can be uneven. Put the joint into the freezer, take it out before it is totally frozen and then do your slicing. Continue with freezing it in vacuum packs if you can, putting what you think you will need to defrost into each bag, rather than filling the bags to capacity.

 

[robert waddell]

Hi Leghorn,
Cutting meat is better when half frozen, if you try it when the meat is coompletly frozen, the slicer will not cut it properly and you then need to force it through the machine, which then knackers up the bearing.
HTH
Lill

[Mel]

Done this,works a treat! Thank you for you advice! 

Mel