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#Gravlax slicer electric how to#

The deli slicer can do a fantastic job of even slices at the perfect thickness you prefer.

Use a long blade knife – ham or brisket knife is ideal.

Bacon A good batch of thinly sliced dry cured bacon If you want some tips on slicers for at home, I talk about a few here 5. If you buy whole cured meats or make them regularly, a meat slicer can be a great asset. Usually, I pull out the deli slicer for ham, I can get the wafer-thin slices or thicker cuts you see at the deli.

Look at the knife to make sure the cut is at the desired angle.

Apply slight pressure and stroke backward and forward.

Cut against the meat grain for more tender slices.

Now the Ham knife is the same name used for the brisket knife it seems, so the technique is very similar. Tip –Since the salmon is firm it doesn’t take much pressure to slice, the key is to let the knife do the work 4. Single edge Japanese sushi knife can do a fine job here being a narrow blade. Having the Granton blade which creates pockets of air to prevent the knife from sticking helps. The prosciutto knife does an excellent job for cold smoked salmon or gravlax.

Slowly slice in one stroke through the fillet.

Angle the knife, on approximately 30 – 45° tilt horizontal angle.

#Gravlax slicer electric how to#

How to Thinly Slice Cold Smoked Salmon or Gravalax This can definitely be challenging without the right tool, if you want thin slices.įor a 1/4 inch cuts then a sharp Chef knife can do a reasonable job. It just depends on how fresh the salami is.Ĭooked salami or hot smoked salami will also be different to slice but the same technique works in my experience. Tip – Sometimes you might buy a salami that is too soft or hasn’t dried enough, either leave it hanging in a cool area inside or in the fridge for a few days to dry out more. You may want very thin if high in salt content or it is a super spicy style. Try out a range of thickness level, I have found this can vary the taste quite considerably. Too dry, means intense flavor but of course, it becomes challenging to eat.Īlso depending on the salt content and the flavor, you may want to not have super thin slices. Dry cured salami which is reasonably dried out will help. This applies to any stick of salami either dry cured or cooked/hot smoked.Ĭhilling again will help firm the meat and fat. The Granton blade has the advantage too, creating the air pockets, so the meat doesn’t stick. This is due to having a very narrow blade that doesn’t taper too much from the edge to the blunt end. SalamiĪ sharp chef knife can work well, the prosciutto and brisket knife both can produce better results. You push down onto the cured meat and a bit of pressure is needed whilst horizontally slicing slithers of meat. This is where the flexibility of the blade is very important also. Quite a sight, for the home kitchen the flexible prosciutto knife is also a great option. A stand is used to hold the leg at a 45° angle and a horizontal cutting motion is used. A trolley is wheeled to your table presenting glorious prosciutto. In certain Italian restaurants, the leg is sliced by hand. You will still have a firm dried piece of meat ready to be showcased.

Salumi has generally been air-dried for several months or if you have done the short normal fridge method. Then I will go over a few deli/meat slicers and certain criteria that are needed for that wafter thin-slicing!Īlso, will mention at the bottom the deli slicer of my dreams! Different Types of Cured Meats 1. I will go through the different knives and mistakes I have learned. Apply the proper technique for the type of cured meat you are slicingīecause of the variations in cured meat, I will try and breakdown what I have learned into the below styles to give you some ideas.Use the correct sharp knife or meat slicer.Chill, freeze or cool the meat to make the meat firm if applicable.

Thinly Sliced Dry Cured meat – classic coppa & braesolaīecause, I always have some form of cured meat hanging around, I sometimes use a specific knife or if the volume is adequate I will pull out the deli / meat slicer.