Misc LEM Meat Slicer

[Millwright]

I picked up a full suite of LEM stuff on clearance, got it about half price, $120ish.

Found eye of round at the store yesterday and decided to do a batch of jerky.

We have a big commercial, Hobart slicer out of a meat market, but I wanted to run this one just to see how it works.

It did OK, not exceptional, but acceptable for the discounted price. I would be hesitant to pay full retail...but then again, I'm spoiled from using commercial equipment.

The two big minuses are not having a center cover for the blade and no way to sharpen it.

Without a center cover, the meat tends to spin out of the holder as you make a cut.

It is easy to remove the blade and clean tho.

All things considered, I wouldn't buy this model for more than 100bux and only if I was using it a few times a year.


Looking at LEM's other offerings, I'd probably go with this one for $360ish.

No, it's not a Hobart commercial unit...at $2000+, but most peeps aren't running a meat market either.

 

[hiwall]

A meat slicer was on my buy list so I could easily make jerky if I lost refrigeration. Instead I spent many thousands of dollars on a solar power system to run the freezers so I could have roasts and chops rather than just jerky.

 

[Kathy in FL]

Those slicers also make my life much easier when I am canning ... they work great on strawberries, etc. so long as you keep your equipment sharp. I have a chute sort of thing that feeds the berries into the slicing wheel. I think it was originally meant to hold loaf meat (like balogna) to be cut for sandwiches.

 

[Millwright]

A meat slicer was on my buy list so I could easily make jerky if I lost refrigeration. Instead I spent many thousands of dollars on a solar power system to run the freezers so I could have roasts and chops rather than just jerky.

It's not all about the "survival" aspects.

I like jerky....and sausage.


Picked up a grinder in that bunch of equipment.

Will test drive it when I get around to processing some wild pig.

 

[West]

Bring Jerky.

TIA!

 

[Kathy in FL]

It's not all about the "survival" aspects.

I like jerky....and sausage.


Picked up a grinder in that bunch of equipment.

Will test drive it when I get around to processing some wild pig.

You'll love making your own fresh sausage but you don't have to wait for pork to do it with. You can make sausage with just about any meat. Squirrel sausage was something my grandfather did a couple times a year. Venison. You just need to have the right amount of fat and correct seasonings. There should be a ton of recipes online.

 

[Faroe]

I remember drooling over a LEM catalogue we received in the mail several years ago. My dream preps would include a dedicated butchering area with all the necessary equipment. Enjoy the jerkey!

 

[Millwright]

You'll love making your own fresh sausage but you don't have to wait for pork to do it with. You can make sausage with just about any meat. Squirrel sausage was something my grandfather did a couple times a year. Venison. You just need to have the right amount of fat and correct seasonings. There should be a ton of recipes online.

Yeah, we've done gobs of sausage & jerky.

I don't do much deer hunting anymore...to boring.

Wild pigs are more plentiful, more fun to hunt and better to eat, IMO.

 

[Kathy in FL]

Yeah, we've done gobs of sausage & jerky.

I don't do much deer hunting anymore...to boring.

Wild pigs are more plentiful, more fun to hunt and better to eat, IMO.

So long as you don't run them too close to when you take them down. Bleck. Not fond of that taste when it gets in the meat.

 

[Millwright]

So long as you don't run them too close to when you take them down. Bleck. Not fond of that taste when it gets in the meat.

Head shots.

If there are more than one, I'll pick the one I most want to keep and head shoot it.

Around here, it's usually a sow in the 120lb range.

Sometimes, I can get a second head shot.

The rest are a crapshoot as far as shot placement.

 

[Millwright]

I've left most of them for the buzzards.

I may start unzipping the backstraps and making jerky from it.


ETA: If we get to really hungry times, all the meat would get saved.

Now, it's just an eradication effort...with bonus groceries.