Latestarter's ramblings/musings/gripes and grumbles.

[Latestarter]

OK... as promised (threatened? )

Spoiler: Food! :)

The sandwich doesn't look as big or full as it actually is... Had trouble finishing it. But it was good. I'm stuffed!

Couple of lessons learned, don't buy a piece of meat too big for the carriage to handle easily. If it extends out beyond the pressure plate (this did as is plain to see) you'll get an uneven cut and the part sticking out won't get cut. You can use your fingers to press on this to make it cut but it's not an even pressure and you're taking a chance of adding your fingers to the meat platter underneath... In addition, there will be a trailing edge that doesn't get fully cut either. trim off the excess fat... I left way too much. The blade spins a lot slower than what I had expected. I switched over to the non-serrated blade and it worked really well. I'll try the serrated next time. The machine is really easy to take down and clean, just be VERY careful around the cutting adge on the blade. It's VERY sharp! Overall a good purchase and priced right.

 

[CntryBoy777]

Something that will aid ya in the slicing is if the meat temp is around 28°....it is considered "Chilled" but not frozen, it will allow the slicing of an unstable pc of meat and better consistency of a thin slice....just tidbits I learned working in the meat plant, and personal experience in slicing without a slicer.

 

[greybeard]

chilled...
Same holds true for grinding or sausage making of any meat. And work fast...amazing how quickly it 'thaws' to room temp and becomes 'gummy'.

 

[OneFineAcre]

Something that will aid ya in the slicing is if the meat temp is around 28°....it is considered "Chilled" but not frozen, it will allow the slicing of an unstable pc of meat and better consistency of a thin slice....just tidbits I learned working in the meat plant, and personal experience in slicing without a slicer.

Good point.

 

[Pastor Dave]

My meat saw looks very similar, but was a restaurant supply purchase back in the early to mid 80's.
The blade is still razor sharp all these years.

CntryBoy777 and greybeard are both absolutely right. The meat cuts or grinds so much easier when chilled or half froze as I call it.
LS looks like you will get lots of use out of it!

 

[Bruce]

Funny I was chatting with one of the cashiers and another customer at my favorite family owned market a couple of weeks ago and that "freeze the meat before slicing" thing came up. I figured it would be hard to cut but as @CntryBoy777 said, they weren't talking about freezing to 0F like you do for long term storage but frozen just a bit to make it really firm and easy to slice.

@Latestarter Looks like you won't need breakfast tomorrow.

 

[Baymule]

Git yore rear in gear and start strangin' sum fence!!! Throw up a couple of hoop shelters, one for the goats/sheep and a coop for some chickens. I like the idea of trading rams, makes sense to me! The ram I have now is fairly well behaved. He half reared up ready to smack me a week ago and I *itch-slapped him across his nose, then ran at HIM yelling. You should've seen him hauling some Leg O' Lamb getting away from me! Most of the time we just eyeball each other in the mode of "you don't start anything and I won't start anything"

 

[Bruce]

 

[farmerjan]

When I cured some bacon years ago, I was also told to "freeze" it to where it was very firm/cold, and that it would slice alot better.

 

[Latestarter]

Just got home from 6 hours of driving. Nice trip, no police involvement... not that I speed mind you... or break any other nonsensical "laws"... All aside from the main point... I have now placed a deposit on 3 bred Lamancha does. 1 is a 2 yr old FF, the other 2 are 3-4 year old 2nd fresh. So, hopefully in a couple of months I'll double my herd size. Included in the animal purchase is a 50/50 Large Black/Old Spot gilt. So, I need to find a boar for her and a couple more feeder gilts. Fencing and other improvements commence tomorrow. I am presently Emailing some pics to myself so I can DL them to my computer and post them. My phone battery is almost dead (it's on the charger) and my cell signal strength here is minimal, so it takes 15 minutes or more to upload one pic. In addition, I am on snail internet as I've used my monthly allocation, so may not be able to access Email, and if I can, it won't be till between midnight and 5am.

Met GoatGurl and her older sister at the Warehouse Willy restaurant in town right around noon and we had a nice lunch then headed to her place. Had a nice visit with her, and her goats, dogs, hogs, ducks, chickens, rabbits, & sheep. Fun time was had by all Hey, did y'all know they have Appalachian like mountains in eastern OK? Here I thought the whole state was more or less like Kansas... flat. Imagine my surprise?! Ayway, there's the latest and greatest. I'll post some pics as soon as I can. Next I need to find 4-6 Katahdin sheep that I can afford.