Cabelas 10" slicer

[smokindog]

Anyone have any experience with the Cabela's 10" Commercial-Grade Meat Slicer?

It will get used for making meat/cheese trays (cold) as we'll as slicing BBQ/Turkey Breast/Ham/Shoulder (hot) in home use only.

This sale price is attractive when compared to other units. Only thing I THINK I see is no "blade guard" on the non-cutting outer area to keep "spray" limited.

Cabela's 10" Commercial-Grade Meat Slicer : Cabela's

 

[WuzzFuzz]

Smokingdog, I was in the hunt for a meat slicer too...at one time..I did go to Cabellas in person and saw what they had to offer, their price. But I also looked into those that are sold by restaurant supply houses. Those I found were better than what Cabellas had to offer.

Suit yourself.


WuzzFuzz

 

[smokindog]

Ya, it's the "classic" pay $200 more for true commercial grade or will this "pro-sumer" model meet the need. That's why I went fishing here I picked up a slightly different model that they have. It was in the Black Friday ad the just came. I neglected to read the cover "BLACK FRIDAY 5 hours sale". Fortunately, the manager I know saw me, came over to chat, and I walked out with a Black Friday price! Haven't opened it, will still do some research!

Cabela's Commercial-Grade 10'' Meat Slicer : Cabela's

Smokingdog, I was in the hunt for a meat slicer too...at one time..I did go to Cabellas in person and saw what they had to offer, their price. But I also looked into those that are sold by restaurant supply houses. Those I found were better than what Cabellas had to offer.

Suit yourself.


WuzzFuzz

 

[Stainless44]

I have one just like it. It operates just fine...but I don't use it very often. It's not as useful as I had anticipated.

It's just about terrible for slicing raw meat (like for jerky). Use partially frozen and you'll have a much better experience.

I tried slicing bacon that I pulled off the smoker one night...that was an unholy, greasy mess...and the slab was way too wide for this slicer and the bacon slices kept sticking to the back of the blade or stuck on the motor housing behind the blade. Keep the width consideration in mind...the hand guard only comes out so far.

The motor housing gets in the way of the slices that your'e trying to pull off, a lot of meat sticks to the back of the blade and gets pulled out of line so you end up with a "lip" on the end of the meat you're trying to cut. You don't get a straight-across cut so you have to take if off the machine every now and then to manually slice off this little triangle of meat to keep things going smoothly.

I grew up using a real deli slicer and I expected this would be similar...but it's not. The RPM on this thing is way slower than a commercial grade slicer you'd find in a deli (or at least found in deli's when I was a kid).

It's not a large slicer either. I frequently run into cuts that are just too wide to use on it.

I do most slicing by hand now. I think this has been relegated to slicing jerky meat when I'm using a roast that's small enough to fit on it, AND when the meat is partially frozen. Raw meat squirms and gets out of line on this thing, but if it's partially frozen it can do a pretty good job of keeping the thickness right where you want it and not make too big of a mess.

I've never used it on cooked meats...I've just always done those by hand...but on a piece small enough to fit, this machine would do just fine and allow you to dial in the thickness to right where you want it.

 

[smokindog]

We had a professional deli slicer when I was growing up as well.

Did you use this on things like cheese and peperoni and .... ?

 

[Old Seabee]

Meat

Watch for a restaurant auction , or a supply house that sells used

 

[Stainless44]

I didn't. I'm sure it would be good on things like salami...but the tradeoff is cleanup. I can cut salami/pepperoni etc very easily by hand...and the only thing i have to wash when I'm done is a knife/cutting board, and I can throw those in the washing machine.

Every time you cut on this slicer you have to remove the blade (mine uses three screws) then wash the blade, all the surfaces of the slicer and carriage, clean the area behind the blade, then put it all back together again. AND this thing is cumbersome. It's not easy to wash it and keep the motor dry. I tend to end up balancing it on the lip of the sink and using the water sprayer to target small areas at a time.

If I was regularly throwing large parties and needed large quantities of meats and cheeses sliced then I might use something like this. I personally don't think it's worth having for cutting normal quantities of stuff. It's really just used now for slicing semi-frozen jerky meat...if I'm not doing that then I don't use it.

My production rate was way higher as a kid on those deli slicers...and it had to be because it was a commercial operation. When customers needed a pound of cheese they needed it in a hurry.

 

[Martinleo]

Commercial grade meat slicer is one of the best slicer, which I have been using last 3 years and it works fantastic.

 

[italiansport]

I buy the big long salamis from Molinairi's in San Francisco . These are around 16 -18" long. A slicer makes short work of one of them and the grand kids have insatiable appetites for salami. I'd be at it for a long time with just a knife.
Jim

 

[Martinleo]

Hey, I have been using a best rated meat slicer last 4 years, but choosing a best meat slicer is not easy. But it helps me to improve the food service in my kitchen.

 

[susieqz]

does this partly frozen idea you guys have mentioned
help with knife carving?
i'm gonna buy a prociutto n that's best sliced super thin.
if i buy a slicer i'l probably damage myself.

 

[Jessie]

I realize that this is a resurrected thread but since it is...
I inherited this manual slicer that is probably 1960s vintage.
It doesn't need electricity so you can even take it on a picnic!
It still cuts like a razor blade and is extremely adjustable as to the slice thickness.
One other very nice advantage is that you can easily take it apart and submerge the whole thing in soapy water for cleaning.
I doubt these are still made ( it's label says 'General'), but you may want to look at manual units for the above reasons plus the price is much less.

 

[italiansport]

I have a 7 1/2" Waring PRO slicer that I primarily use for slicing salami,pepperoni and cooked meats such as ham and roast beef. It works great for these purposes and is much faster then slicing by hand. It was a gift so I don't know the cost or where it was purchased.
Jim

 

[shaetanzi]

Choosing the best meat slicer is not an easy task, first, you should check the review of these products. I have been using a commercial meat slicer for last 2 years, after getting an accurate review of this product from Best Meat Slicer Reviews - Top Selections For 2017, this site. Still, it woks perfectly. It's features, durability, and easiness of use is awesome.

 

[susieqz]

i can't afford anything like that.
what i did was spend $130 on a top quality carving knife.
i can now get the thin slices i always wanted.
it was not lack of skill that used to give me sloppy carving.
it was poor tools.

 

[SC_Mike]

" Cabelas 10" slicer"

I first read that as "silencer". I need my reading glasses.

 

[eveled]

I have a commercial slicer that was my mother's uncle's when he owned a deli in the 60's. I really need to put a cord on it and set it up. I've owned it since I was 11 or 12. Nobody else in the family wanted it.