I just purchased this exact same brand and model except I went with the red one. I was searching for something on the knife sharpener when I ran across your video in the TH-cam search. I pretty much figured out how to set it up, but thank you on explaining in detail about the two different stones and their purpose. Just got it today and looking forward to using it. I'm replacing an old LEM $80 slicer with it. Glad I ran across your channel. Good stuff! Just subbed.
Thank you for creating this video. I'd like to ask if you would make another video for this 10 inch slicer demonstrating how to properly clean, lubricate, and sharpen the machine. I would really appreciate a care and maintenance demonstration. Thank you. I liked and subscribed to your channel.
Great video, wow. This was super detailed and informative, and I really appreciate it. And ditto to everything you said about feeding your animals REAL food (ie, MEAT). Carnivore diet FTW! Thanks for the outstanding video Sir.
I tell you what brother your video on your chamber vac sealer saved us huge amount of money we buy meat in bulk and break it down and save right at half price and we went on a keto/carnivore diet and the why am looking into a meat slicer to save half on deli meat it is just to expensive for us but a few hours each month saving of 400 or more yeah am all about putting in a little labor to get twice as much for the same price.
That 6.5 lbs of fat you trimmed off is actually more valuable than the red protein, believe it or not. The fat is where all of the fat-soluble vitamins, A, D, & K exist. Never throw away the fat. You can render it down and use it for cooking. It stores forever. Also if you want to feed it to your dogs, they will do better on the fat, than the red protein. The Fat is where it’s at. I will take more of the fat than the red meat, every time!
@@iwantosavemoney There's so many directions that praise 'low fat diet' and that demonize any fat, that it's no surprise that people consider it bad for them. Even though marbled meat (aka., meat with a lot of fat throughout it) is considered the most luxurious and most delicious. It's also very healthy and does not increase cholesterol. But, of course...yer average person that doesn't do their research and just follows popular TH-camrs, TH-cam recommendations, TV adds and such ain't gonna find this out, as all those hardly reputable sources only talk about how bad all fat supposedly is.
I have the same machine. Still exploring but making cole slaw, cucumber salad, potato chips etc is awesome. The place where the cut off falls isnt really a great place for your hand. I put a paper there to catch stuff. This thing is really cool with vegetables
Interesting video. So glad that your dehydrator & the meat slicer works well with what you're trying to accomplish. Great to hear that the dogs are still very well!
How long is the carriage? I'm wondering what is the longest length you can slice in this slicer (left to right). We make bacon and I'm having a hard time finding a slicer that will do full slices. The LEM 8.5 inch is only 7.5 inches in length and the Chefs Choice 615a is 9.5 inches. Thanks!
The KWS 10" slicer can handle around 8" front to back and around 6" high. For larger, you would need a 12" slicer, which should add around 2-4 inches of length and 2" height.
Great slicer! I'm glad to hear that your dogs are healthy again. I use to give my dog Eukanuba that was recommended by the vet. He eventually developed bone cancer and I had to put him down. Today I would only feed my dog raw meat. That's what dogs are meant to eat. p.s. I think you're suppose to cook chicken (and turkey) before your dehydrate it.
I just sliced up a pork belly that I cured and smoked for bacon. I used an old 7 1/2 inch blade meat slicer that my dad gave me. The meat was too long for the slicer so I had to cut it in half before slicing it. How long of a piece of meat will this slicer cut?
@@petebeasttexashomesteading Thanks for the reply. There’s a video on TH-cam where a guy shows a trick on how to slice the entire length of the pork belly. I’m gonna have to do it like him but, I am going to get a stronger slicer.
Awesome review. Very thorough. I am looking to purchase a slicer and saw some for under a hundred bucks, but after seeing your machine my mind is made up. Higher wattage is better. I just made chicken jerky and I had to hand slice. It wasn't so bad but timely. Also do u have a vid on how to make raw food for the dogs. Thank you for the review. It helped a lot.
Yeah my advise is not to buy those cheap slicers, they have plastic gears and sound like they do to. I don't have a video on my dogs raw diet but I will soon. We usually feed them raw ground beef mixed with a little cooked rice and beans or just chicken thighs and drum sticks but take the bone out and put it next to the meat so it's easier for them to crunch them up. NEVER give them cooked chicken bones because they will splinter and could choke them.
So glad to hear you discuss the raw meat diet for the dogs. Commercial dog/cat food slowly but surely kills our fur babies. Now...I really wish you had covered up that raw chicken, and dropping the beef onto the raw chicken meat contaminated the beef. Dehydration will not get hot enough to kill any salmonella or anything else.
Yes we use it every month to make chicken breast jerky for our dobermans. It works great and we've had no problems with it. There's an affiliate link in the description under the video to buy one. You'll have your choice for the stainless steel blade or Teflon coated. Ours is stainless steel and it works great.
@Pete B: East Texas Homesteading it is very quiet it sounded loud in the video but I believe that was because the microphone was right on your chest right next to the motor.
So if you turn the unit on its side and look were the slide arm slides on that rail...there's a small Allen head bolt and nut just loosen the nut and back off the Allen head bolt a bit so it's not scrapping on the rail and it'll slide like butter...
Love your review👍I found there is a 9” one which is slightly lighter and cheaper. But it has only less than 200 reviews. I wonder why the 10” one is so much more popular. Which one would you recommend to get? Thank you.
Personally, I recommend the larger blade. Below 10", you start having severe limits on the size of what you cut. I had a '6 inch' KWS (really 7½ inch), and there were problems with less flexible items like cheese. I could only get around 2 or 3 inches before it would break. 10 inches works for most things. If you want to cut really large things, go for a 12 inch blade.
It would be interesting to run a power meter inline with this meat slicer to see if you're actually consuming the full 320W you think you are. I don't you'll ever be able to use that much power for material as soft as meat. It's probably overkill and you're wasting money on copper you'll never make full use of. I've never heard of any of those lower-powered slicers binding up no matter what was thrown at them. Sometimes bigger is not always better.
Same thing that happened to your dogs is the same for us humans. We don't have to eat raw but optimally carnivore. Tomatoes have lectins and oxylates that wreak havoc on your cells. Thanks for the review. We are looking to make homemade Carnivore Crisps.
Got this exact slicer a while ago, probably, 2 yrs. Excellent slicer. I use it to slice my homemade bread and other stuff. I went with the Teflon blade as it's more suitable for delicate slicing like cheese etc. Thanks for the vide. Your words on dog food are very true and are identical to human processed foods that are in the local supermarkets. all GARBAGE. I try to avoid these at all costs and make and learn to make them my self. Not only saving money but knowing the freshness and ingredients list make me very happy!
I'm considering buying one for cutting steaks even though I don't have a home stead. To get a large property for a home stead in California it would cost several million$. It would be nice but not realistic for average working class person or family.
This machine is really designed to cut lunch meat. It will cut up to 1/2 inch thick and of course it can not cut Bones. There are many from California moving to Texas where compared to California it's very affordable but because of that, prices here are going up too. You can find something here for a few hundred thousand away from the cities.
It will be interesting how it will feel eating since you cut it along the grain, not against it. Also, you should never cut multiple types of meat, especially not after cutting chicken, without cleaning the slicer first, hot water and bleach. You will cross contaminate the meat, same is true for knifes used or cutting board...#1 rule. If you did that commercially they would shut you down (salmonella). Just an FYI.
Tell me you don't know anything about Brisket without telling me you don't know about brisket.... = We cut off all the fat and made jerky... for the dogs...
Nice slicer, but we just don´t have the space for that behemoth. I just use the 10¨ chef´s knife once a week and it works great; but we only have one 38# dog to feed. Sometimes the pre-sliced carne asada steaks go on sale pretty cheap too.
I used to buy them but most of them are made in china and a few years back they had to recall many brands of those chicken jerky's because dogs were dying.
We bought a commercial model Globe brand meat slicer because we smoke our own bacon. I think we paid close to 2K for it. It sits in the pantry building 360 days a year, but when we need it, it’s great to have. As far as raw meat for dogs... we grind up our own pastured chickens... everything but feathers and guts. A 140 degree scald will make the skin slide right off the legs and feet. We don’t use commercial poultry because they are contaminated with bacteria. CONSUMER REPORTS: “What’s going on with the nation’s most popular meat? (Americans buy an estimated 83 pounds per capita annually.) Though 48 million people fall sick every year from eating food tainted with salmonella, campylobacter, E. coli, and other contaminants, “more deaths were attributed to poultry than to any other commodity,” according to an analysis of outbreaks from 1998 through 2008 by the national Centers for Disease Control and Prevention (CDC).”
Yep the problem with our food system is it gets contaminated by the time you buy it, all food meat and vegetables. I'm glad dogs can handle these nasty bacteria. Back in 2005 I had salmonella and it was from eating an under cooked chicken sandwich an a restaurant.
I just purchased this exact same brand and model except I went with the red one. I was searching for something on the knife sharpener when I ran across your video in the TH-cam search. I pretty much figured out how to set it up, but thank you on explaining in detail about the two different stones and their purpose. Just got it today and looking forward to using it. I'm replacing an old LEM $80 slicer with it. Glad I ran across your channel. Good stuff! Just subbed.
Awesome 👍
Thank you for creating this video. I'd like to ask if you would make another video for this 10 inch slicer demonstrating how to properly clean, lubricate, and sharpen the machine. I would really appreciate a care and maintenance demonstration.
Thank you. I liked and subscribed to your channel.
Thank you, I'll try to make a video on those things soon.
Great video, wow. This was super detailed and informative, and I really appreciate it. And ditto to everything you said about feeding your animals REAL food (ie, MEAT). Carnivore diet FTW! Thanks for the outstanding video Sir.
I have had mine for almost ten years and have never had a problem with it.
I tell you what brother your video on your chamber vac sealer saved us huge amount of money we buy meat in bulk and break it down and save right at half price and we went on a keto/carnivore diet and the why am looking into a meat slicer to save half on deli meat it is just to expensive for us but a few hours each month saving of 400 or more yeah am all about putting in a little labor to get twice as much for the same price.
Suggestion, halfway through the chicken slicing, rotate it....for some beef cuts, you can stack another piece of beef behind it to keep cutting
That 6.5 lbs of fat you trimmed off is actually more valuable than the red protein, believe it or not. The fat is where all of the fat-soluble vitamins, A, D, & K exist. Never throw away the fat. You can render it down and use it for cooking. It stores forever. Also if you want to feed it to your dogs, they will do better on the fat, than the red protein. The Fat is where it’s at. I will take more of the fat than the red meat, every time!
Facts most don’t know this
@@iwantosavemoney There's so many directions that praise 'low fat diet' and that demonize any fat, that it's no surprise that people consider it bad for them. Even though marbled meat (aka., meat with a lot of fat throughout it) is considered the most luxurious and most delicious. It's also very healthy and does not increase cholesterol. But, of course...yer average person that doesn't do their research and just follows popular TH-camrs, TH-cam recommendations, TV adds and such ain't gonna find this out, as all those hardly reputable sources only talk about how bad all fat supposedly is.
I have the same machine. Still exploring but making cole slaw, cucumber salad, potato chips etc is awesome. The place where the cut off falls isnt really a great place for your hand. I put a paper there to catch stuff. This thing is really cool with vegetables
Interesting video. So glad that your dehydrator & the meat slicer works well with what you're trying to accomplish. Great to hear that the dogs are still very well!
Thank you 👍
How long is the carriage? I'm wondering what is the longest length you can slice in this slicer (left to right). We make bacon and I'm having a hard time finding a slicer that will do full slices. The LEM 8.5 inch is only 7.5 inches in length and the Chefs Choice 615a is 9.5 inches. Thanks!
The KWS 10" slicer can handle around 8" front to back and around 6" high.
For larger, you would need a 12" slicer, which should add around 2-4 inches of length and 2" height.
Suggestion , buy top or bottom round for jerky , works great , sometimes they run on sale !!!!! Stay safe !
Thanks 👍
Freez dried food will keep,for 25- 30 years wow ! It will out live me
Great slicer! I'm glad to hear that your dogs are healthy again. I use to give my dog Eukanuba that was recommended by the vet. He eventually developed bone cancer and I had to put him down. Today I would only feed my dog raw meat. That's what dogs are meant to eat. p.s. I think you're suppose to cook chicken (and turkey) before your dehydrate it.
Those slicers are really nice, really fast when I was a prep cook.👍👍
👍
Sure hope you rendered that tallow down! Makes it shelf stable for a yr or more
How clever to have sharpening stones built into the unit! Very convenient 😁
I just sliced up a pork belly that I cured and smoked for bacon. I used an old 7 1/2 inch blade meat slicer that my dad gave me. The meat was too long for the slicer so I had to cut it in half before slicing it. How long of a piece of meat will this slicer cut?
The slicer will slice 8 inches
@@petebeasttexashomesteading Thanks for the reply. There’s a video on TH-cam where a guy shows a trick on how to slice the entire length of the pork belly. I’m gonna have to do it like him but, I am going to get a stronger slicer.
Awesome review. Very thorough. I am looking to purchase a slicer and saw some for under a hundred bucks, but after seeing your machine my mind is made up. Higher wattage is better. I just made chicken jerky and I had to hand slice. It wasn't so bad but timely. Also do u have a vid on how to make raw food for the dogs. Thank you for the review. It helped a lot.
Yeah my advise is not to buy those cheap slicers, they have plastic gears and sound like they do to. I don't have a video on my dogs raw diet but I will soon. We usually feed them raw ground beef mixed with a little cooked rice and beans or just chicken thighs and drum sticks but take the bone out and put it next to the meat so it's easier for them to crunch them up. NEVER give them cooked chicken bones because they will splinter and could choke them.
Thank you for the advice.
@@lp8431 👍
Did you use the Brisket fat to make beef tallow?
So glad to hear you discuss the raw meat diet for the dogs. Commercial dog/cat food slowly but surely kills our fur babies. Now...I really wish you had covered up that raw chicken, and dropping the beef onto the raw chicken meat contaminated the beef. Dehydration will not get hot enough to kill any salmonella or anything else.
Do you still have this slicer I'm thinking of buying one.
Yes we use it every month to make chicken breast jerky for our dobermans. It works great and we've had no problems with it. There's an affiliate link in the description under the video to buy one. You'll have your choice for the stainless steel blade or Teflon coated. Ours is stainless steel and it works great.
@Pete B: East Texas Homesteading ok yes I just bought it in Red. I love the heavier motor vrs other ones.
@@bigguy1403 Awesome, this machine is better quality than most and it's quiet also.
@Pete B: East Texas Homesteading it is very quiet it sounded loud in the video but I believe that was because the microphone was right on your chest right next to the motor.
So if you turn the unit on its side and look were the slide arm slides on that rail...there's a small Allen head bolt and nut just loosen the nut and back off the Allen head bolt a bit so it's not scrapping on the rail and it'll slide like butter...
Fabulous video, well done.
I never though of making dog jerky before. Will any dog work or is there a particular breed that is better for jerky?
😂😂😂
Leaner breeds are better ,greyhound makes excellent Jerry! 😂
Very nice, sir
In Canada we are paying 4>99 per pound for brisket and your right it feels like you throw 25% away
Always process chicken last to avoid cross contamination.
The 6" model actually has a 7.5" blade (but only 6" usable due to tray position). Is the 10" model an actual 10" blade, or more like 11.5"?
I just measured the blade and it's 9 13/16 diameter
Love your review👍I found there is a 9” one which is slightly lighter and cheaper. But it has only less than 200 reviews. I wonder why the 10” one is so much more popular. Which one would you recommend to get? Thank you.
Personally, I recommend the larger blade. Below 10", you start having severe limits on the size of what you cut.
I had a '6 inch' KWS (really 7½ inch), and there were problems with less flexible items like cheese. I could only get around 2 or 3 inches before it would break.
10 inches works for most things.
If you want to cut really large things, go for a 12 inch blade.
Use eye of round for jerky
It would be interesting to run a power meter inline with this meat slicer to see if you're actually consuming the full 320W you think you are. I don't you'll ever be able to use that much power for material as soft as meat. It's probably overkill and you're wasting money on copper you'll never make full use of. I've never heard of any of those lower-powered slicers binding up no matter what was thrown at them. Sometimes bigger is not always better.
What make and model slicer are you using?
It's in the description under the video.
@@petebeasttexashomesteading Thanks, I noticed that after posting comment. I am about ready to pull the trigger on that one.
So is slice cut only it can cut
Same thing that happened to your dogs is the same for us humans. We don't have to eat raw but optimally carnivore. Tomatoes have lectins and oxylates that wreak havoc on your cells. Thanks for the review. We are looking to make homemade Carnivore Crisps.
You said that freeze dried food can last up to 25 years but you're dehydrating. What is the life expectation for dehydrating?
Should have cut the meat thiner. That dehydrator will make it rubbery like.
Actually they come out hard. We put them in for 18 hours at the highest temperature 167F and they're done.
Got this exact slicer a while ago, probably, 2 yrs. Excellent slicer. I use it to slice my homemade bread and other stuff. I went with the Teflon blade as it's more suitable for delicate slicing like cheese etc. Thanks for the vide. Your words on dog food are very true and are identical to human processed foods that are in the local supermarkets. all GARBAGE. I try to avoid these at all costs and make and learn to make them my self. Not only saving money but knowing the freshness and ingredients list make me very happy!
👍
You use a meat slicer to slice bread? bruh
I bought this slicer and figured out AFTER I bought it that it only cuts max 1/4" (10mm) is that how thick your bread slices are?
I hope you rendered the beef fat into tallow and didn't let it go to waste
I'm considering buying one for cutting steaks even though I don't have a home stead. To get a large property for a home stead in California it would cost several million$. It would be nice but not realistic for average working class person or family.
This machine is really designed to cut lunch meat. It will cut up to 1/2 inch thick and of course it can not cut Bones. There are many from California moving to Texas where compared to California it's very affordable but because of that, prices here are going up too. You can find something here for a few hundred thousand away from the cities.
I have a 1 bedroom apartment in California, and have one of these slicers permanently on the counter.
Brisket is very close to the same portion as Pastrami/Beef Bacon. Fat is good. Check the price on Tallow. ;)
😊👍
Thank you 👍
can i ues this m for bread?
"I bought a brisket to make jerky for my dogs" Ow. This hurt to hear.
Yep too much fat in a brisket. we just buy boneless and skinless chicken breast for their jerky and it works out great.
It will be interesting how it will feel eating since you cut it along the grain, not against it. Also, you should never cut multiple types of meat, especially not after cutting chicken, without cleaning the slicer first, hot water and bleach. You will cross contaminate the meat, same is true for knifes used or cutting board...#1 rule. If you did that commercially they would shut you down (salmonella). Just an FYI.
👍
Tell me you don't know anything about Brisket without telling me you don't know about brisket.... = We cut off all the fat and made jerky... for the dogs...
Nice slicer, but we just don´t have the space for that behemoth. I just use the 10¨ chef´s knife once a week and it works great; but we only have one 38# dog to feed. Sometimes the pre-sliced carne asada steaks go on sale pretty cheap too.
👍
What about venison? Just a thought.
That would be the best meat 👍
You know you can buy a bag of chicken jerky from the store for like 14$ this just seems like a big hassle
I used to buy them but most of them are made in china and a few years back they had to recall many brands of those chicken jerky's because dogs were dying.
We bought a commercial model Globe brand meat slicer because we smoke our own bacon. I think we paid close to 2K for it. It sits in the pantry building 360 days a year, but when we need it, it’s great to have. As far as raw meat for dogs... we grind up our own pastured chickens... everything but feathers and guts. A 140 degree scald will make the skin slide right off the legs and feet. We don’t use commercial poultry because they are contaminated with bacteria. CONSUMER REPORTS: “What’s going on with the nation’s most popular meat? (Americans buy an estimated 83 pounds per capita annually.) Though 48 million people fall sick every year from eating food tainted with salmonella, campylobacter, E. coli, and other contaminants, “more deaths were attributed to poultry than to any other commodity,” according to an analysis of outbreaks from 1998 through 2008 by the national Centers for Disease Control and Prevention (CDC).”
Yep the problem with our food system is it gets contaminated by the time you buy it, all food meat and vegetables. I'm glad dogs can handle these nasty bacteria. Back in 2005 I had salmonella and it was from eating an under cooked chicken sandwich an a restaurant.
I find “Dog Jerky” highly offensive and I think you should just stick to beef, like a normal person! 🥩
There's quicker ways to slice vegetables!
Dog food and slicers? What?
Yeah because you couldn't possibly cut vegetables with a knife or veggie slicer.
RUMP
the amount of cross contamination that i just witnessed......
Agreed
Obviously you did not watch or listen to him when he cleaned up between chicken and beef ! ????
holy cross contamination.. get some gloves!
Good grief just get to it without all the added blah blah blah
Typical trumper LOL
go vegan!
I was vegan for 10 years and now I'm vegetarian. The meat is for our dogs.
If your ancestors were vegan you wouldn't be here. Lol. Meat is delicious!