In commercial kitchens I have worked in, everyone always say, The most dangerous piece of equipment in the kitchen is the meat slicer. Unless you can find something secondhand, you never know if a butchery might be shutting down in your town. Safety Comes First, Be Super Careful Finally, meat logs pass through the rotating slicing blade which can be programmed to run up to 5,000 RPM. Our cutting edge Automatic Reject System ensures inadequate slices are immediately discarded and only your best pepperoni slices remain.

Meat Slicer Manual with Wood Tray Durandal | Salami Slicer

Loaded with salami, olives, peppers, green onions, and lots of Italian seasonings, it’s a show-stopper when it comes to flavor. After using your meat slicer, be sure to clean it thoroughly to prevent contamination. Can you cut frozen or raw meat with a slicer? With a scrumptious combination of sweet, salty, spicy, and savory flavors, these salami recipes are here to prove that it’s the best cured sausage around. Just so you know what you’re getting into, it does take a bit of time to clean up a meat slicer, but it’s not a big deal, just a routine like any other but of kitchen equipment.Overall, entry-level food slicers usually have blades around the 7 to 10-inch mark. More powerful slicers will be between 12 inches to 14 inches. Most commercial meat slicers will have cutting blades around the 12-inch mark. How you choose to freeze salami slices should depend on how you want to use them in the future, as well as what kind of salami slices you’re freezing. Sliced hard salami This is an apparent giveaway between a machine that will do the job or won’t do the job of thin slicing. If you want to see some decent slicers in detail, I wrote about them here. What I have is a bit top end, but there are also some cheaper options I have recommended to friends which worked really well. The politicians are already permitting the salami-slicing of the free healthcare principle and no one is protesting.

Magimix Deli T190 Food Slicer | 19 cm Blade | Professional

Tip: You can cut large whole salamis (both cured and uncured types) into chunks and then freeze them, wrapped tightly in saran wrap, or vacuum sealed, and placed in freezer bags. Build better a better submarine (sandwich): Making a good sandwich is all about balancing flavor and texture, which is why I like my lettuce shredded and my onions sliced paper thin. You can accomplish both with a mandoline. Bonus: You’ll shed fewer onion related tears, as the slicer is faster and sharper than most knives, and less exposure time and cleaner cuts means less syn-Propanethial-S-oxide (the compound responsible for your tears) is released into the air. And don’t forget the fruits: A thinly sliced pear or apple is absolutely heavenly on a brie-based grilled cheese.Layered with pastry, Provolone, ham, cheese, pepperoni, and salami, these antipasto squares are loaded with all the Italian meats you love!