Open Your Own Home Deli: How a Meat Slicer Pays for Itself

Take a look at the price per pound at the deli counter next time you shop. Pre-sliced turkey, roast beef and ham often cost two or three times more than the same meat bought whole. Families packing lunches every day feel it most, and the holidays only add to the bill with party trays, charcuterie boards and leftover ham that nobody can cut thin enough. That is why so many home cooks are setting up their own deli counter at home.

Why a meat slicer pays for itself

A whole turkey breast, a beef roast or a bone-in ham sliced at home costs far less per pound than the same meat sliced at the store, and there are no mystery fillers or extra sodium. With an electric slicer you get paper-thin, perfectly even slices in seconds, every time. Do the math on a family that eats a pound or two of lunch meat a week, and the machine can pay for itself within a season.

Which situation sounds like you?

You pack lunches every day

Roast a turkey breast on Sunday, slice it thin, and you have sandwiches for the whole week. The VEVOR Commercial Meat Slicer, 300W Electric Cutter with Removable 10" Carbon Steel Blade adjusts from paper-thin to almost half an inch, so the same machine handles deli turkey, sandwich cheese and thick steak cuts.

You host holiday parties and game days

A spread of thin-sliced ham, salami, cheese and crusty baguette looks like it came from a caterer. Slice everything in minutes right before guests arrive, and you will never pay for a store party tray again. The slicer also makes quick work of the holiday ham the day after.

You smoke your own meat

Smoked brisket, pastrami and pork belly are at their best sliced thin and even. Smoke it low and slow in a VEVOR Charcoal Smoker Grill, 18.5" Barrel Charcoal Smoker, let it rest overnight in the fridge, then run it across the slicer for deli-style meat that tastes better than anything in a plastic package.

You want to stock the freezer for busy months

Slice a big roast, portion it into lunch-sized stacks and seal them with a VEVOR Vacuum Sealer Machine, 95Kpa 350W. Sealed sliced meat stays fresh in the fridge much longer and freezes without freezer burn, so one Sunday of slicing can cover weeks of lunches.

The complete home deli setup (before, during and after)

• Before: A smoker to cook roasts and briskets, and a sharp VEVOR Kitchen Knife Set with Block and Sharpener to trim fat and portion large cuts so they fit the slicer.
• During: The electric meat slicer for fast, even slices.
• After: A vacuum sealer to keep every slice fresh for the week ahead or the freezer.

Tips for perfect slices

• Chill cooked meat overnight. Cold meat slices thinner and cleaner.
• Partially freeze raw beef for 30 to 45 minutes for shaved steak or jerky.
• Always use the food pusher and blade guard. Keep fingers away from the blade.
• Remove the blade and tray to clean after every use.
• Slice cheese last, after meats, to keep flavors clean.

Frequently Asked Questions

Is a meat slicer worth it for home use?

If your family eats a pound or more of lunch meat a week, slicing whole roasts and turkey breasts at home costs far less per pound than pre-sliced deli meat, so a slicer can pay for itself within a season.

Can a meat slicer cut frozen meat?

It works best on chilled or partially frozen meat. Freeze raw beef for 30 to 45 minutes to firm it up for shaved steak or jerky, but do not slice rock-hard frozen blocks.

Can you slice cheese and bread on a meat slicer?

Yes. Most electric slicers handle firm cheese, baguettes and vegetables. Slice cheese after meats and clean the blade between foods.

How do you clean a meat slicer?

Unplug it, remove the blade guard, food tray and blade if removable, wash with warm soapy water, sanitize, and dry fully before reassembling.

Set up your deli before the holidays

Delivery takes about 10 days, so order now to have your slicer ready for holiday hams, party platters and a fridge full of lunch meat. Add the smoker, knife set and sealer, and your home deli will be open for the whole season.