quote:

Originally posted by mark60:
I never heard of such a thing but as someone that's been trying to thin slice chicken breast for a while, I'll be finding out.
I mill my own flour for bread and have tried thin slicing cooked chicken breast (doesn't work very well) and pounding it thin before cooking (better but a lot of trouble) This contraption looks like it might do what I want.

quote:

Originally posted by Gascan:
Ummm... I grew up eating cheap deli meat, progressing from the bottom of the barrel, highly processed & formed sliced turkey that came in ziplock-able bags to pre-sliced (still highly-processed) meat that had actual texture and came in plastic tupperware like containers; to Boar's Head sliced in front of me at the Publix deli counter.
For same reasons as you (price and a long list of ingredients that likely won't do me any good), I've cut back on buying deli meats altogether.

With all that said, I think the solution for you is to buy a good (commercial grade) meat slicer. They can be found used if you're on a budget; give it a good cleaning and it'll be good to go.
Then, buy a large chunk of whichever meat you want for sandwiches, marinate and bake/smoke/grill however you want; let it cool and then slice it up to that perfect thickness.

The biggest downsides of a meat slicer is its size & weight; you need to find a place to store it when not in use.
Thoroughly cleaning it after each use is also time consuming (though I look at that in the same way as cleaning firearms after a day at the range - it comes with the territory)

Lastly, stainless steel gauntlets when slicing and then cleaning the circular blade are a MUST!