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SLICING
AND
P 0 U
MEAT
LT
R Y
22
Cooked meat and
poultry
The
food
must
be
very
cold.
If
possible,
use
a
chunk
ol
food
jusl
large
enough
to
fit
Ihe
feed
lube.
To
make
julienne
skips
of
ham,
bologna
or
luncheon
meat,
slack
slices
ol
them.
Then
roll
or (old
them
double
and
sland
Ihem
upright
in
the
feed
lube,
wedging
in
as
many
rolls
as
possible.
This
technique
works
beller
with
square
or
rectangular
pieces
than
wilh
round
ones.
Uncooked meat
and
poultry
Cul
Ihe
food
into
pieces
to
lit
Ihe
leed
lube.
Boned,
skinned
chicken
breaslswill
usually
fit
when
culm
half
crosswise.
Wrap
Ihe
pieces
in
plastic
wrap
and
pit
them
in
the
freezer.
They
are
ready
lo
slice
when
they
pass
this
"knife
lest".
They
are
easily
pierced
with
Ihe
lip
of
a sharp
knife
although
semi-
frozen
and
hard
lo
Ihe
touch
Stand
Ihem
in
Ihe
leed
tube, cul
side
down,
and
slice
Ihem
against
\b&
grain,
using
firm
pressure
on
Ihe
pusher.
Or
lay
them
Hat
in
Ihe
leed
lube,
as
many
as
will
lit,
and
slice
with
Ihe grain,
using
lirm
pressure.
Frankfurters,
salami and
other
sausages
II
Ihe
sausage
is
soft,
Ireeze
it
until
hard
lo
the
touch
but
easily
pierced
with
Ihe
tip
of
a
sharp
knife.
Hard
sausages
need
not
be
frozen.
If
Ihe
sausage
is
Ihin
enough
lo
fil
in
the
small
feed
tube,
use
thai
lube.
Otherwise,
cut the
sausage
inlo
pieces
to
fit
Ihe
large
feed
lube
completely.
Stand
the
pieces
vertically,
packing
them
in
tightly
so
they
cannot
tili
sideways.