Meat slicer thoughts

Not sure it goes in kitchen, but close enough.

I cook, smoke, grill, cure bacon, make sausage, break down bulk items, so I have a area that has 2 stainless top tables, a sausage stuffer, meat grinder, vacuum sealer, and meat slicer, among other items,

I've used the smaller cheap rival meat slicers dad had, and wasn't real impressed.

Slide travel wasn't much, capacity wasn't much, and thickness settings sucked, power sucked as well. Anything over a small summer sausage I'd have better success with a chef knife.

So I looked for a better quality one, but affordable.

The copies of the old Hobart models work well 10" blade are good enough for my needs, yes there are times when I wished I would have a bigger blade or more table travel but for most things it's worked well.

Now most of these are chineese, but a 10" blade is a 10" blade..

The differences in them is power of motor,  if you are going to be slicing more than a little bit of cheese I'd suggest a higher power motor.

Otherwise meat isn't a problem.

I usually slice 1/2 a slab of bacon,  but have to curve it a little in the tray,  or pork loin, eye round, 6 inch thick London broil smoked Carne asada, etc..no problems.

They can be sourced multiple places, and about the only diffrence is brand name and warranty if that matters..

Representative style of slicer..not particularly brand. Most are  belt drive and setup similar.