Thread: Sausage and Smoke Cooking

Was the taste ham like or more like a pastrami?
Nice experiment Roy ole bean!

Originally Posted by MikeB52

Was the taste ham like or more like a pastrami?
Nice experiment Roy ole bean!

Mike, it tastes surprising like ham. It was very moist on the inside, when I vacuum packed it there was some liquid drawn out.

I just delivered their share to my oldest daughters house and the family was there and they couldn't believe that it wasn't ham.

My son in law kept telling me how good it was! I guess that the 'Too Salty' thing is just me as they didn't think that it was too salty at all.


I've got my slicer broke down and in the dishwasher. I don't use any soap in it. It will heat up and get way hotter than even my tap will and it's set to 140 degs F.

I'll be smoking the bacon tomorrow and then it'll be Thursday when I get to slicing the bacon. So it'll just stay out.

If all goes well I’ll be picking up a vintage 12” industrial slicer tomorrow in the city.
100 bucks, and a pack of bacon. I threw in the bacon to ensure he doesn’t sell it tonight as I don’t feel like driving now.



If I score this, and the brisket is still there, I’m attempting a whole Montreal smoked meat brisket next!

Originally Posted by MikeB52

If all goes well I’ll be picking up a vintage 12” industrial slicer tomorrow in the city.
100 bucks, and a pack of bacon. I threw in the bacon to ensure he doesn’t sell it tonight as I don’t feel like driving now.

If I score this, and the brisket is still there, I’m attempting a whole Montreal smoked meat brisket next!

Overall it looks like a good deal!

Make sure to run it and check for any wobble. Also check the blade out for any dings and dents. It looks like it's got a sharpener attached??? If so check out the stones to make sure that they are all there and in good condition.

Good Hunting!

That slicer looks to be a little beauty Mike!! Great stuff.

I don't know about anyone else, but I'm trying my best to be patient and wait for Mike to let us know whether or not he landed this slicer!!

I did indeed score the beast Roy, and am currently cleaning and testing everything.
Fully intact, Frikkin heavy, but all working.
Will advise once I get the sharpener working again as to the sharpness.
All s.s. Trays and arms and shields Sanitized, and washed.



Very quite while running as well, just a low powerful hum.
Aside from its size and weight, which is necessary fir its task, super happy camper..

I am very envious! I'm sure that you'll get it all sanitized and ready to go. I'll be looking forward to hear about you slicing bacon or the beef ham!

Feel lucky on this find for sure., and wish you lived closer to use it too Roy!
Was told it came from a banquet hall his parents owned forever.
Here are the measures,



Even still has the removable stainless steel collection tray on the rear side of the blade.

Slice thicknesses of up to 1” so if I try those dry age sealing bags sometime, I can cut the finished strip loin steaks on this thing as well.
Weights over 120lbs I figure so will be buying a stainless kitchen cart for it to live on as hauling it out from under the counter will be no fun.
So much more machine than I really needed, but it will cut my bacon, hehe.

For years, I've put the cables to the Thermo Smoke through the door, but I knew that it wasn't really Kosher so after looking at how the cables were routed through my Traeger I decided to buy some replacement seals and give it ago,

All in all, it worked out real well. Here's the seals. It took a 3/4" hole saw to saw through 2 layers of Stainless Steel that was between a 1/16" and 1/8".



I spaced the holes about 9" apart.



I will say that I'll be in the market for another hole saw. It really didn't like the SS--



All of the teeth were there except one when I drilled through the second outside hole, but when I started to drill the inside hole--well I'm just lucky it made it through.