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  #20  
Old 10-17-2010, 06:29 AM
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Just a quick addition.

Made a batch of biltong last week. Medium - dry. Which is how I like it. So the thicker middles can be fairly soft while the thinner ends get hard as a rock and take some time to chew down.

Ordinarily I vacpack it in largish sticks as it's a bugger to cut evenly and you just slice a bit off - carefully - with a very sharp penknife. The outside can get very hard and crunchy while the inside is relatively soft.
The south africans use special biltong cutters that look like mini guillotines.

I thought I'd try the navis.









Worked a treat

This way I can vak it in snack sized packs, presliced to the perfect size :-)

Think I sliced this lot to about 7mm (.2755 of an inch - yep that's why I use mill's )
It's thin enough to not bugger your jaws up but thick enough to give a good flavoured chew. Plus it didn't take long either.
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File Type: jpg biltongslice2_800x600.jpg (97.8 KB, 42 views)
File Type: jpg perfect sizechunk_800x600.jpg (43.5 KB, 42 views)
File Type: jpg biltongsliced_800x549.jpg (150.5 KB, 42 views)
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  #21  
Old 10-17-2010, 03:12 PM
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Looks like a pretty nice unit. I guess if anyone here gets one you could be our Graef Counselor.
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Old 10-18-2010, 11:59 AM
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funny you should say that...
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Old 10-18-2010, 12:36 PM
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Quote:
Originally Posted by curious aardvark View Post

In short, I'm pleased as punch, happy as a dog with two tails, chuffed to bits, or any other euphenism for happy as larry you care to mention

If you're looking for a slicer and you can get a graef - my advice: get one.
Happy as a puppy with 2 peters?

Thanks for the review, looks like a great slicer.
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Old 12-08-2017, 12:51 PM
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Quote:
Originally Posted by chefrob View Post
looks pretty cool. how do you sharpen the blade when needed........i noticed it is sort of a stepped tooth.
7 years from this question - blade has yet to need any sharpening :-)
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