New meat slicer

I have a workload to break in the new meat slicer tomorrow morning:

Ribeye


More ribeye:


Lunchmeat:


Pork roll:
(you have to be from New Jersey/Pennsylvania to know that)


10 inch slicer:

 

Looks great. Here in SE VA., I grew up having Taylor's pork roll for breakfast all the time. Good stuff...

 

Yum

 

I knew there was cheese to be cut in this thread....but no one but me felt the need to mention it? There's a photo of it for peats (lol) sake.

 

Overnight me summa dat ribeye when you get it processed!

 

...wait..

 

Today's aftermath

Swiss cheese sliced thin enough to see through:


Beef bologna, the store was out of the German bologna:


Pork roll:


Rib eye, front plate shaved for steak sammiches, back plate sliced for steak and eggs:


And the leftover for on the griddle:

 

sweet!

 

My ex GF gave up trying to ask "why?"

 

Just gonna bump this thread because it was the only one to show up when i searched ‘meat slicer’.

whos got one that can handle a smoked brisket? Do i need a 8.5” blade or will 7.5” work? Do i need one, or will i chunk it in the garage after the first attempt, and go back to knives? Or should i just sharpen a machete?

my knives work fine when the meat is cold, but i wanna be able to slice hot meat without squeezing the juice out.