What is maximum width and thickness meat can be to process?
1669998
The feed tube is approx. 4 3/4 inches wide. 3/4 of an inch thick is all I ever run, anything thicker and it is almost impossible to turn the handle.I usually cut beef 3x3x1/2 - 3/4 size. I run it through 3 times for chicken fried steak or country fried steak. Run through, turn 1/4 and run through, turn 1/4 and run it through again - it really grows, so you have a large size piece to work with.
1669999
The feed tube is approx. 4 3/4 inches wide. 3/4 of an inch thick is all I ever run, anything thicker and it is almost impossible to turn the handle. I usually cut beef 3x3x1/2 - 3/4 size. I run it through 3 times for chicken fried steak or country fried steak. Run through, turn 1/4 and run through, turn 1/4 and run it through again - it really grows, so you have a large size piece to work with.
1670000
One inch we'll go through it, however, it takes a little extra crank effort
397604
The length between the blade and the wood is one and a half inches. So that is the max thickness you can have. You can make it as thin as you want.
1201391
It will cut pretty thin if meat partially frozen an eighth of an inch or less really haven't measured. I love mine wish I had bought it years ago.
1216522
I would estimate 10 to12 ,12-14 oz of meat since I don't know the amount of liquid you will be using.
137994
I don't see why you couldn't but do not buy this item. This is a complete waste of money. There is no adjustment at all on it for varying thicknesses of meat and just shreds up and tears the meat and ruins it. Don't waste your money!!!!!!!!!!!!
643741
The thickest I've prepared is about 3/4" but I think it could go a bit thicker. However, if you are doing more than one steak or chop, make sure they are all the same thickness if you want them to cook at the same rate.
1714202
I am sorry I can not answer your question to the detail, because I had this for my Mom-in-law. But if you like to slice bacon like the package they sell at the store then you will be fine. Don't forget let the meat frozen a little bit. I believe it may go far back around 1/3 of an inch or may be more. Check more on specification. Hoping this help your question a little bit. Don't forget to clean behind the blade after use, it may build up from meat chrome.
1274783
As best as I can tell. see http://www.meatprocessingproducts.com/11000.html?utm_source=11000&utm;_medium=shopping%2Bengine&utm;_campaign=googleproducts&gclid=CJmIsIak-rUCFQ-znQodHRsA7Q
1196737
I agree with another comment about ribs - you would need to cut the slab. As for other meats, I have cooked a whole chicken (typical small fryer) and about a 3 to 4 lb brisket
1945137
The uncooked patties will be 4 1/8 inches in diameter. Depending on how much meat you use, they can be as thick as 3/4 inches. I divide my ground meat into equal weight "balls" before I press them so that they are all uniform in size.
2042089
How sharp is your knife? The area where you slide the loaf of bread in to cut is four and three-fourths inches wide (4 3/4") by six inches high. Your meat would have to be able to fit that space and if it does you gave me a great way to slice my corned beef! Thanks for the idea! with meat I suspect the thinnest piece you could slice would be between 1/16th to 1/8th of an inch to a maximum width of about 3/4th to 1 inch. Hope that answers your question!
2154132
Depends on the type and thickness of the meat. Probably 10 to 12 hours. Can't really answer without more information.
1931775
7" is best. But it will handle up to 9". I have best results with the waffle type 7". This is the best buffer have ever used. Hands down
1830123
I have only used with ground meat. I would think it would be ok if the meat was sliced thin.
1519117
Any recipe that calls for something to be rolled a 1/2" thick. I used it to make horse treats once.
1584301
I just measured the depth of mine and it is 7/8." 1/2 lb of meat seems pretty hefty, I usually do 1/3 lb patties and they are pretty thick. Any more meat than that and your patties will almost look like balls when they're done cooking, due to the shrinkage. I usually flatten mine out after I remove from the press, so that they will fit the bun better.I've also written a review where I describe my process, which prevents the press from coming into contact with the meat.
1601776
The thickness cannot be adjusted. The slices are 1/4 to 3/8". I canned mine and made a pie last night. If used fresh the slices probably wouldn't cook to pieces. The taste is the same and there were no complaints about big chunks of apple missing from the pie. I really save a lot of time and effort by using this device--a whole box of apples from the grocery store in about 35-45 minutes. Really saved my wrists and hands!