So, a couple days after putting 4 duck breasts in a curing bag (which is another topic entirely...), and getting a curing salt and spices mix on four pork loins to make Lonzino.. I am looking on Craigslist for a stand mixer for my Mom (who wants one, but won't buy one for herself...).

What I find instead is a Hobart Deli Slicer for $100.

Now, these are between $800 and $2000 on the used market. The new models are close to $4000 new.

This one was surplus from a local school, and has been stored in their bus garage (ie, a barn) for god knows how long.

I went to look at it, and it's definitely been stored in a barn! It's complete, it powered on (slowly... I think the motor is gummed up with old dried grease), and the thickness adjuster is also gummed up.

I've got the whole thing partly disassembled (just got the blade off last night, so I can do some more disassembly and start giving it a DEEP cleaning!).

My only real question is where in the heck am I going to put this behemoth when it's done! It's a good 40-50lbs, and it's not exactly the "countertop" model!

But, I'll be able to get those nice, paper thin slices of lonzino (pork loin cured in the same fashion as proscuito), and duck breast proscuito. And the breseola I was going to start next...

Assuming I'm right about the slow-starting, slow-running motor being dried goo.... and being able to free up the indexer (again, pretty sure its just dried goo from users trying to lube it with vegetable oil..).
Fortunately, if I decide to dump money into fixing it up, there is no shortage of both new and used parts out there for the Hobart 1612!

Off to buy scrubby pads and some mineral oil and some solvent after work today!

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Paul F.
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A sword never kills anybody; it is a tool in the killer's hand. - Lucius Annaeus Seneca c. 5 BC - 65 AD
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Good is the enemy of Excellent. Talent is not necessary for Excellence.
Persistence is necessary for Excellence. And Persistence is a Decision.
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Eureka, CA

Not the one I bought.. but it looks like this (only mine's dirtier...)

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Paul F.
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A sword never kills anybody; it is a tool in the killer's hand. - Lucius Annaeus Seneca c. 5 BC - 65 AD
----
Good is the enemy of Excellent. Talent is not necessary for Excellence.
Persistence is necessary for Excellence. And Persistence is a Decision.
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Eureka, CA

nice score!

Do you have a barn to store it in when you're done?

So, are you prepping for the inevitable cataclysmic apocalypse or met a easy titillated milf with a dozen kids ?



hmmm, you could have a boring voracious foodie appetite too I suppose.

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The Phorum Wall keeps us safe from illegal characters and words
The doorstep to the temple of wisdom is the knowledge of one's own ignorance. -Benjamin Franklin
BOYCOTT YOPLAIT [www.noyoplait.com]
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Edited 1 time(s). Last edit at 11/28/2016 12:47PM by billb.

Well, the lonzino and duck breast proscuito was going to be more than a years supply, and partly a gift for a friend (who, ironically, is the one I borrowed the shallow 1.125" socket from to take the blade nut off...).
Now I might have to just eat more cured meats so I can justify the thing!
Gonna have to start that breseola soon...

Quote
billb
So, are you prepping for the inevitable cataclysmic apocalypse or met a easy titillated milf with a dozen kids ?



hmmm, you could have a boring voracious foodie appetite too I suppose.

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Paul F.
-----
A sword never kills anybody; it is a tool in the killer's hand. - Lucius Annaeus Seneca c. 5 BC - 65 AD
----
Good is the enemy of Excellent. Talent is not necessary for Excellence.
Persistence is necessary for Excellence. And Persistence is a Decision.
--

--

--
Eureka, CA

Quote
MikeF
Do you have a barn to store it in when you're done?

Not yet...

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Paul F.
-----
A sword never kills anybody; it is a tool in the killer's hand. - Lucius Annaeus Seneca c. 5 BC - 65 AD
----
Good is the enemy of Excellent. Talent is not necessary for Excellence.
Persistence is necessary for Excellence. And Persistence is a Decision.
--

--

--
Eureka, CA

Tool score ! Albeit not my flavor, I do get it.

Maybe get one of those kitchen carts to put it on so you can roll it out of the way when not in use?

I washed dishes as one of my jobs in high school, the slicer gave me the heebie jeebies. Always looked like it wanted to cut me at any instant...

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=wr=



Edited 1 time(s). Last edit at 11/28/2016 01:24PM by wave rider.

Very cool, real score.....

man, that is nearly the exact model I had. same as you, thought I would use it for home made and store-bought meats, but you really need to divvy out the meat between many people for it to be worth it. lots of cleaning each time you use it...

btw, those should have "plastic" gears, and they wear down over time. they are designed that way, since there is a lot of torque on hand.

and, yup, they get guck dripping down on them, and if not cleaned, it should function better after a good scrubbin'.

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Hurts like a bastid...

....stand and deli..........ver......??

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I reject your reality and substitute my own!

oh, one more thing: we always used mineral oil on the blade (careful...) before using the sharpeners at the top


another thing: these have to be aligned if the meat comes out thicker on side, something the local Hobart guy can do.

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Hurts like a bastid...

....did dr. frankenstein use that model.....??

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I reject your reality and substitute my own!

Cool!

Now, if you ever come across a dog or cat trapped behind a locked door, you could cut some really thin slices to slide under the door for them!

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Mr. Lahey: A lot of people, don’t know how to drink. They drink against the grain of the liquor. And when you drink against the grain of the liquor? You lose.

Randy: What the @#$%& are you talking about?

As to where to put it....I think that is a nice problem to have!

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Rick-o
Cool!

Now, if you ever come across a dog or cat trapped behind a locked door, you could cut some really thin slices to slide under the door for them!

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Racer X

Quote
Rick-o
Cool!

Now, if you ever come across a dog or cat trapped behind a locked door, you could cut some really thin slices to slide under the door for them!

I thought he gonna go for frozen instead of "cool", and slice the dog or cat Vietnamese style...


///

.....others, on numerous occasions.....have suggested where to put something like this......

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I reject your reality and substitute my own!