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BANGKOK 26 June 2019 18:45

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Ive cured bacon here before and used to slice it by hand with a knife. Putting it in the freezer for 15 minutes helps.

My wife now has a little business selling hamburgers and goes through quite a bit of bacon.

Buying bacon from the shops here for a start ends up[ a quarter of the size after you fry it, and at least 300 baht a kilo

works out to around 20 baht cost for a few slices. Then we need to add profit on. Just too expensive and people wont pay it.

 

I'm pretty good with a knife but I just don't think I will be able to slice it thin and consistent enough for it to be cost effective.

Couple of questions....

 

1) Anyone have any ingenious ideas to slice evenly and thinly without buying a slicer?

 

2) I have seen electric SS slicers for sale here. Around 12k THB. Does anyone have experience with these slicers?

    For example apart from cleaning are they maintenance free or do you need to sharpen the cutting disc?

    It will take me some time to recover the cost of purchase do they last a long time?

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Posted (edited)
21 minutes ago, puchooay said:

I've used one of these. It's a bit cheaper. The blade is only about 8in so only good for smaller bacon like short back. Or shorter that usual middle and streaky.

 

Had it about 6 years and still going.

 

https://www.verasu.com/product-detail/2897/Electric Universal Slicer

I'll be doing loins...I guess they're about no more than 3" (75mm) high. Not huge commercial quantities. Few kilos a month.

 

Need it pretty thin tho. Do you reckon it will do the job?

 

Is there any maintenance required apart from cleaning?

Ie does the wheel need replacing or sharpening?

 

Man its a good price. German brand too. Chinese ones around town about 12k thb...but fairly big wheel

Edited by Kenny202

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7 minutes ago, Kenny202 said:

I'll be doing loins...I guess they're about no more than 3" (75mm) high. Not huge commercial quantities. Few kilos a month.

 

Need it pretty thin tho. Do you reckon it will do the job?

 

Is there any maintenance required apart from cleaning?

Ie does the wheel need replacing or sharpening?

 

Man its a good price. German brand too. Chinese ones around town about 12k thb...but fairly big wheel

I take the blade off to clean. Sometimes clean it up with a scouring pad. I usually rub a thin layer of cooking oil on the blade after cleaning to keep corrosion away. I have never needed to sharpen the blade. At one point I was slicing more than 5kgs a month.

 

It will cut thin if the bacon is slightly frozen.

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Thank you so much mate. At 180 baht a kilo saving doing it myself will pay for itself in no time. Appreciate it so much 🙂

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Just now, puchooay said:

As a side note. Do you wet cure or dry cure?

I cure it with a mix of the pink salt, mustard, pepper etc. Rub it and in a ziplock back in the fridge a week. Wash it dry it then another night uncovered in the fridge. Comes out pretty stiff and dry. Does the job always happy with the result. I used to smoke it to in my copy Weber kettle bbq. Few lumps of charcoal and a 6" x 1" green branch of Mango or Tamarind wood great flavour.

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Posted (edited)
7 minutes ago, Kenny202 said:

I cure it with a mix of the pink salt, mustard, pepper etc. Rub it and in a ziplock back in the fridge a week. Wash it dry it then another night uncovered in the fridge. Comes out pretty stiff and dry. Does the job always happy with the result. I used to smoke it to in my copy Weber kettle bbq. Few lumps of charcoal and a 6" x 1" green branch of Mango or Tamarind wood great flavour.

I guess you mean regular salt too??? If so, virtually the same as I do. I used to wet cure but it took too long to dry out. The websites I looked at about dry cure kept saying about turn it every day and get rid of the liquid. Seemed like too much hassle. I tried a small batch and just left it in the fridge without touching it. Came out great. Now I only dry cure. Sometimes cut a small piece off before curing to try different recipes. 

Edited by puchooay

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57 minutes ago, puchooay said:

I've used one of these. It's a bit cheaper. The blade is only about 8in so only good for smaller bacon like short back. Or shorter that usual middle and streaky.

 

Had it about 6 years and still going.

 

https://www.verasu.com/product-detail/2897/Electric Universal Slicer

 

That looks pretty good, price is right too.

 

Whichever unit you buy don't get one with a serrated blade, a smooth knife is easy to sharpen and cuts much more evenly (the smooth knife units tend to come with a sharpening tool too).

 

Do let us know what you get and how well it works, I fancy doing some home curing again the bacon we get here is just total carp.

 

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Posted (edited)
4 minutes ago, puchooay said:

I guess you mean regular salt too??? If so, virtually the same as I do. I used to wet cure but it took too long to dry out. The websites I looked at about dry cure kept saying about turn it every day and get rid of the liquid. Seemed like too much hassle. I tried a small batch and just left it in the fridge without touching it. Came out great. Now I only dry cure. Sometimes cut a small piece off before curing to try different recipes. 

No the pink salt is called Prague powder. 98% salt with a touch of Sodium Nitrite I think. The nitrite or nitrate or whatever it is kills off bacteria apparently. Can be toxic if too much used.

 

I just checked my prague powder says use by date 2017. I would have thought it would keep forever. Looks ok?

 

I always turn mine.

Edited by Kenny202

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2 minutes ago, Crossy said:

 

That looks pretty good, price is right too.

 

Whichever unit you buy don't get one with a serrated blade, a smooth knife is easy to sharpen and cuts much more evenly (the smooth knife units tend to come with a sharpening tool too).

 

 

 

They usually come with a serrated and standard blade Crossy. Serrated blade for bread. You didn't use it for meant did you? 5555. Be like a murder scene lol

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6 minutes ago, Kenny202 said:

They usually come with a serrated and standard blade Crossy. Serrated blade for bread. You didn't use it for meant did you? 5555. Be like a murder scene lol

 

Nah, I'm harping back to when we sold cold cuts in my parents confectioners, the smooth knifed beastie cut everything beautifully even bread (and fingers, this was before 'ealth and safety).

 

I've looked at several units on-line and most do not indicate that there are two blades, they show a serrated unit and it's cutting meat (and not particularly well) 😞

 

Like this one:-

 

https://cloud.video.taobao.com/play/u/3623164586/p/1/e/6/t/10301/50104572678.mp4

 

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Posted (edited)
7 minutes ago, Kenny202 said:

No the pink salt is called Prague powder. 98% salt with a touch of Sodium Nitrite I think. The nitrite or nitrate or whatever it is kills off bacteria apparently. Can be toxic if too much used.

 

I just checked my prague powder says use by date 2017. I would have thought it would keep forever. Looks ok?

 

I always turn mine.

Oh. OK. I mix my own. About 50g regular salt and 1 teaspoon pink salt per 2kgs of meat.

Edited by puchooay

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1 hour ago, Kenny202 said:

Buying bacon from the shops here for a start ends up[ a quarter of the size after you fry it, and at least 300 baht a kilo

Retail bacon in the chain supermarkets delicatessens is pumped with water. That's why it shrinks to next to nothing. They are effectively selling water at 300 thb/kilo. Just another scam.

Good on you for making your own. 

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6 minutes ago, Crossy said:

 

Nah, I'm harping back to when we sold cold cuts in my parents confectioners, the smooth knifed beastie cut everything beautifully even bread (and fingers, this was before 'ealth and safety).

 

I've looked at several units on-line and most do not indicate that there are two blades, they show a serrated unit and it's cutting meat (and not particularly well) 😞

 

Like this one:-

 

https://cloud.video.taobao.com/play/u/3623164586/p/1/e/6/t/10301/50104572678.mp4

 

From Verasu website:

 

 

Capture.PNG

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