Walton's 12 Meat Slicer

June 21,2024

This slicer can slice cured and cooked meats paper-thin and is perfect for slicing lightly frozen beef or wild game to make jerky! With a slicing range of 0-12.5mm with the simple turn of a knob you can really slice just about everything..
12 in Meat Slicer Waltons The new Walton's 12 Slicer is a lighter version of the 12 slicer we have offered in the past. By mimicking the style of the smaller 8.7 and 10 and removing the stability bars on the front we have managed to drop 12 lb and still keep all the same power. This slicer can slice cured and cooked meats paper-thin and is perfect for slicing lightly frozen beef or wild game to make jerky! With a slicing range of 0-12.5mm with the simple turn of a knob you can really slice just about everything. Features: Light weight carriage and locking guard The whole body is die-cast aluminum Equipped with built-in blade sharpener Motor with cooling fan, waterproof switch, high-quality stainless steel blade Adjustable slicer thickness: 0 in to 0.6 in (0-15mm) Specifications: Blade diameter - 12 in Electric - 300 watt/110v Blade RPM - 400 8 from the back of the carriage to the front of the blade Weight - 40.5 lb (23kg) 1-year warranty Walton's 8 & 10 Meat Slicers also available View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings. Meatgistics - Walton's Learning Center Learn about Walton's Slicers in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat. Walton’s Meat Recipes Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community Meat Processing FAQ - Answers for Issues or Questions Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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