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If that's all you need it for, you can likely skip this and go with a cheapo slicer. These are typically used for Italian cold cuts and deli meats, where you want a consistent 1mm thin slice every single time. Bacon is cut much thicker, and inconsistency only means you just cook a few pieces longer than others.
mainly need something that i can run for a bit.. been doing it as a side hustle, so if i were to slice.. be slicing 30-40 lbs at a time for packaging.razrsharp wrote: ↑ If that's all you need it for, you can likely skip this and go with a cheapo slicer. These are typically used for Italian cold cuts and deli meats, where you want a consistent 1mm thin slice every single time. Bacon is cut much thicker, and inconsistency only means you just cook a few pieces longer than others.
yea, I'm so po'ed with Nella that I'm actually posting a comment...brought in an espresso machine for repair under warranty and they basically held it for ransom for months until the manufacturer got involved...will never, ever purchase anything from Nella again
Well, how do you turn it on? And where does the meat go?
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