SirPorkaLot
somebody shut me the fark up.
Well my landlord and his friends have been up to it again.
A few weeks ago I made a small pastrami out of a store bought corned beef, which they raved about, even though it was sliced thicker than i like. I had mentioned how I really needed a slicer to get it as thin as deli pastrami.
Well a few days ago this shows up.
:shocked:
"This" happens to be a Model 1512 Hobart that has been in a barn for many years, and was cleaned, revived and delivered, with the only request to make as much pastrami as could fit on the smoker.
As near as I can tell this thing is 100% operational and complete.
Blade was even sharpened. It even has the sharpener attached to the bottom.
You can see the sharpener attached via thumbscrew beneath the label.
I have done some research, and while I do not know how many years they produced this model, Model 1512 was their first angle feed slicer introduced in 1947 according to this:
http://www.hobartcorp.com/flash/content4_1.swf
So I have an interesting piece of working history, and I will be curing a couple of large briskets over Christmas to make Pastrami the week after. :thumb:
Some more photos
A few weeks ago I made a small pastrami out of a store bought corned beef, which they raved about, even though it was sliced thicker than i like. I had mentioned how I really needed a slicer to get it as thin as deli pastrami.
Well a few days ago this shows up.
:shocked:
"This" happens to be a Model 1512 Hobart that has been in a barn for many years, and was cleaned, revived and delivered, with the only request to make as much pastrami as could fit on the smoker.
As near as I can tell this thing is 100% operational and complete.
Blade was even sharpened. It even has the sharpener attached to the bottom.
You can see the sharpener attached via thumbscrew beneath the label.
I have done some research, and while I do not know how many years they produced this model, Model 1512 was their first angle feed slicer introduced in 1947 according to this:
http://www.hobartcorp.com/flash/content4_1.swf
So I have an interesting piece of working history, and I will be curing a couple of large briskets over Christmas to make Pastrami the week after. :thumb:
Some more photos
