Icefever Posted December 16, 2018 Share Posted December 16, 2018 We've just sliced our lastest loin bacon, this problem is happening every time, so any ideas guys. We have a Buffalo slicer but after about 8 slices we have to stop and take the slab off and trim the slab of bacon, as you can see in the photos. I ran the stones to sharpen last time so I don't think it's that??? Ice. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted December 16, 2018 Share Posted December 16, 2018 Give it a sharpen and try again, will not harm, could solve the problem. Quote Link to comment Share on other sites More sharing options...
Diggerg Posted December 16, 2018 Share Posted December 16, 2018 (edited) Maybe try with the meat the other way up on the bed. Looks like the blade is pulling the meat grain down. At least there is a bit of fat on the top to take that punishment Edited December 16, 2018 by Diggerg Spelling Quote Link to comment Share on other sites More sharing options...
Justin Posted December 16, 2018 Share Posted December 16, 2018 Or get a nice flexible long sharp knife. like a ham knife that is use to slice smoked salmon and bacon? What the problem you have there appears to be the fat on the bottom corners particularity that diamond block of fat at bottom of the photo causing it so maybe trim those off and got for it again? Or maybe turn it upside down so it slices them first? Maybe oil the blades a bit so the is less grip or put the bacon in freezer for 30 mins to firm up the fat? Possibly none of the above , just ideas? Quote Link to comment Share on other sites More sharing options...
Wade Posted December 17, 2018 Share Posted December 17, 2018 The same happens with my Buffalo slicer but it is only on certain meats - bacon being one of them. I have learned to live with it and just trim off the tail every so often. You can also turn the meat every few slices as the tail only forms at the bottom. 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 17, 2018 Author Share Posted December 17, 2018 @Wade Seem like other folks have the same problem, flipping the joint, freezing for longer, all to no avail. Makes me wonder if it's a slight design fault? suppose we have to live with it?? Quote Link to comment Share on other sites More sharing options...
Wade Posted December 17, 2018 Share Posted December 17, 2018 Yes I think it is a design fault. I use mine regularly and work around it. It is more of an inconvenience than a problem for me. Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 17, 2018 Author Share Posted December 17, 2018 I've had a guy say he swaps the joint over after slicing 3 or 4 slices, seems like a PITA, but will try next time, we're off to Booker on Wed to buy our meat for Chrimbo and will buy another loin for our next lot of bacon. Quote Link to comment Share on other sites More sharing options...
Justin Posted December 17, 2018 Share Posted December 17, 2018 thanks fellas, maybe it gets better with the top price models. You sure get through a lot of bacon! Quote Link to comment Share on other sites More sharing options...
Wade Posted December 17, 2018 Share Posted December 17, 2018 This isn't unique to the Buffalo slicers. The Buffalo is a good sized slicer at a reasonable price but it is always a bit of a trade-off when you buy the "smaller" commercial slicer models. . The problem is really with the size of the blade - and therefore the height of the meat carriage. The smaller the blade the closer to the bottom of the blade the meat is cut and the more likely the end of the meat is to be dragged under the bottom of the blade - creating the tail. The larger sized supermarket slicers have the slicing carriage set quite high up on the blade so that the bottom of the meat is not located too close to the bottom of the blade. Until recently I had one of these larger slicers at home but it was way too big - it was always in the way and I just didn't use it. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted December 18, 2018 Share Posted December 18, 2018 My slicer is the same, leaves a tail at the end. I just learned to live with it, and all the scraggy bits get cut up and used in dishes like Chilli. 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 18, 2018 Author Share Posted December 18, 2018 On 12/17/2018 at 10:40 AM, Justin said: thanks fellas, maybe it gets better with the top price models. You sure get through a lot of bacon! Apparently not so a guy on an FB page bought a commercial slicer that cost £2.500 new, he got it secondhand and that does the same....so we'll just have to suck it and see. Ice. Quote Link to comment Share on other sites More sharing options...
markie_q Posted December 18, 2018 Share Posted December 18, 2018 My buffalo also does this, and do as Wade says. It's not ideal, but was very handy when a friend asked for very lean back bacon 😁 Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 19, 2018 Author Share Posted December 19, 2018 There's been a suggestion that it may be a slight design fault on these slicers. The carriage is not close enough to the blade?? this is the reason that this "tail" of bacon is formed? After Chimbo I'm going to have a closer look and see if it's at all possible to re-align the carriage?? to get a better cut. Ice. Quote Link to comment Share on other sites More sharing options...
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