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Slicer

Home Made Bacon

Submitted by bushidoka on Sun, 2009-11-15 17:16
in

We get most of our pork and beef from local farmers - one former coworker that I've been dealing with for over 10 years now, and another whom I met in the local homebrewer community, whom I've been dealing with now for some 7 or 8 years. We buy a side of beef or pork at a time and freeze it - it keeps extremely well for over a year.
The last time I got pork, I asked that the pork belly be left in tact. It was a huge 6kg slab about 3 or 4 feet long, a foot wide, and an inch or more thick. I brined it for 2 days, then smoked it for a day, then cut it up into 2 inch long slabs and froze them.

I just took one of those out of the freezer, sliced it with the old manual meat slicer my wife picked up for me at a yard sale some time back, and fried it. Oh my it was good!

Meat Slicer a true Frugal Find!

Submitted by bushidoka on Mon, 2009-04-27 12:05
in

My wife found this wonderful item at the annual spring yard sale at one of the churches up the road. It says "Edelstahl Rost Frei" on the blade so is probably a German unit that I would say is 30 to 50 years old, and looks like it could have just as much use left in it. The body is extremely well engineered cast aluminum, with a stainless steel blade, and a few plastic parts that given how long they've clearly already held up, my money is on them lasting a good time longer still.

We'd actually been looking at meat slicers but the only good ones seem to be hundreds of dollars. The lower end models have a lot of plastic on them and look fairly shoddy. I will give this a good cleaning and try it out soon on one of the ham roasts I'd brined up recently. I bet it would also work fantastically on my home made bacon! My wife says this is what she immediately thought of.

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