I used my Sous Chef 16 last month to slice a pepperoni stick and got good results. I bought a different brand pepperoni and got worse results. Tried a 3rd brand and got pretty bad results. I went back and bought the 1st brand again. And what I got was absolutely terrible. Now I know Breville doesn't say this can be used for meat but I thought a pepperoni stick would maybe be similar to slicing a cucumber. The 1st go around I set the slicing blade for 3mm, and got almost all perfectly round pepperonis. Next brand same 3mm but I got maybe half round and half long strips. 3rd batch I got more long strips than round. Today I got basically all long stips.
after the 2nd brand I thought maybe I needed to put it in the freezer for a bit, that didn't seem to help. 1st stick was just out of the fridge. I tried today the exact same way fresh out the fridge, 3mm and didn't get good results. I'm using the food pusher so the Pepperoni stick doesn't have much room at all to move around.
my question, does anyone else here use a Sous Chef to slice pepperoni sticks? I'm wondering why the 1st Dietz & Watson was beautiful and today the same brand results are 180 from that. I know I should probably get a dedicated meat slicer, but I did make it work with my Breville, so I'm wondering if there's anything else I can do here.
after the 2nd brand I thought maybe I needed to put it in the freezer for a bit, that didn't seem to help. 1st stick was just out of the fridge. I tried today the exact same way fresh out the fridge, 3mm and didn't get good results. I'm using the food pusher so the Pepperoni stick doesn't have much room at all to move around.
my question, does anyone else here use a Sous Chef to slice pepperoni sticks? I'm wondering why the 1st Dietz & Watson was beautiful and today the same brand results are 180 from that. I know I should probably get a dedicated meat slicer, but I did make it work with my Breville, so I'm wondering if there's anything else I can do here.
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