mse sandwich filling (slicing question)

jodie114

I was thinking back to somebody mentioning it was cheaper to buy a joint of meat and cut it, then buy the packaged meat.

i take it i need a slicer (don't think i could slice nicely with a knife)

but they all seem to be about £30 (argos)

Any cheaper ways? i have tried freecycle but nothing yet.


jodie x x

Bongedone

We just cooked a gammon at the weekend. When it is left to cool then it is quite easy to slice thinly. Obviously a slicer would be easier and quicker.

whatatwit

If you let the meat go cold, then it is much easier to slice.
Make sure you have a sharp knife and take your time.
If the piece of meat is too deep, then you could cut it into smaller pieces and then slice.....doesn't matter if it's on sandwiches.
Oh and I've read that people then freeze the slices for easy use.

Is there anything on e-bay?

jodie114

tesco has the 1.2kg joints fo £5 at the mo, was looking at that. we normally spend approx £3-4 a week on sandwich filling, but thats only about 3-400g worth so a lot cheaper. but could you cut that amount thinly enough for sandwiches?

(you are talking to someone who has terrible trouble cutting a chicken, and usually ends up shredding everything)

radiohelen

I worked in a posh deli/sandwich shop for a while where we made our own sandwich fillings. For the most part we sliced ham but we did make mixes up with shredded/chopped ham and chicken that was too small or manky to slice up. We just shredded the meat with our fingers and mixed it up with mayo and other good things and had it as a special....as none of the sarnies were less than £2 each it was pure profit......

thriftlady_2

It may have been me who mentioned this on this thread. I don't use a slicer when I do this. The trick is to wait until the meat is cold, then it is quite easy to slice thinly. You'll never get it wafer thin though.

morganlefay

I think the answer may be in the knife (and cold meat etc, as above). My Mum was a vicar's daughter, she taught my sis and me how to make wafer-thin bread and butter suitable for vicarage tea parties: you buttered it thinly and evenly and then cut it with a sharpened NOT stanless-steel knife. I can still make b&b you could almost see through. But it applies to other things too - I am the only person in our house who can slice anything properly and I'm sure the answer is a good old knife. Try a charity shop, such knives usually look nasty but clean up a treat with a Brillo pad, and then sharpen it to b****** and practise on some bread. Good luck !

scottishchick27

£30 may seem like a lot of money for the slicer but the amount of money you will save you will quickly recoup the cost. I bought one at Christmas and it is one of the best gadgets I have ever bought. Before I used to use an electric carving knife but now a joint of beef that would have done one meal using the slicer you get so much more out of it. I know it is because we are eating less meat in a meal but it looks to be so much more when it is sliced properly.

garden-lover

I bought a slicer once and it was useless and soon went back to a sharp knife. Save the £30 on the slicer and buy some more joints of meat instead!!

Belt-tightener_2

I have a JLM knife I use it all the time (not for meat) it's so sharp I can get very thin bread quorn joint and this is after hubby cut through a pop can (like on the advert) and he also used it to cut the foam tiles that we have in the back yard (they are shredded pressed car tyres-so very tough)

rustyjemma

morganlefay wrote: »

I think the answer may be in the knife (and cold meat etc, as above). My Mum was a vicar's daughter, she taught my sis and me how to make wafer-thin bread and butter suitable for vicarage tea parties: you buttered it thinly and evenly and then cut it with a sharpened NOT stanless-steel knife. I can still make b&b you could almost see through. But it applies to other things too - I am the only person in our house who can slice anything properly and I'm sure the answer is a good old knife. Try a charity shop, such knives usually look nasty but clean up a treat with a Brillo pad, and then sharpen it to b****** and practise on some bread. Good luck !

Sheffield Steel It gets sharp and stays sharp unlike stainless which dulls down very quickly. Its all we use for carving - ours look awful but I wouldnt brillo them.