Globe Gravity Feed Slicer

Posted by JonMagic on Nov 22, 2008 • (Comments)

About a year before my parents headed to South America they started getting rid of most of the “stuff” they’d accumulated over the years. One of the last things they gifted to Natalie and I was a meat slicer that looked pretty beat up and rusty, but had promise for anyone willing to take the time to take it apart and restore it.

Its been sitting in my garage for several months now, collecting dust and more rust. But last weekend as part of my meat smoking tradition (started about 6 weeks ago, see older posts for fun smoking adventures) I decided I wanted to thinly slice the meat I smoked, and I’m not very good at thinly slicing meat with a knife, so I needed something more.

I dug the meat slicer out of the corner of the garage, carried it inside (without putting out my back!) and got to work.

I started by taking it apart, a bit of a challenge the first time, but I’m sure it will be easier in the future now that I know what I’m doing.

Here are all the individual parts laid out on my counter ready to go into the dish washer. Oh yeah, i also used a tooth brush and baking soda to scrub the rusty spots and remove about 90% of the rust.

While the parts were in the dish washer I started researching this slicer. A Globe Gravity Feed Slicer, Model #150, Serial #223739…

Couldn’t find much on the internet, other than Globe’s Website , and that they are located in Dayton Ohio. They did have contact info on their website though, so I shot them an email asking if they could tell me more about my slicer, and if they had any manuals or accessories for this thing lying around in a warehouse.

When the parts were done in the dish washer I put it back together and my did it look good!

I used it to slice my smoked beef shoulder roast that night (that’s a whole other story, 14 hours on the smoker + 2 hours in the oven… crazy) and also sliced some cheese, onion, and bread. It works beautifully, really quite cool. The only problem now is figuring out where to put it

One last thing: Globe did email me the following Monday, and explained that the current owners bought Globe in 1993, and did not have anything from this old model slicer around. They did tell me though that it was manufactured in 1949…

…nuf said

Tagged as cooking, How To's, projects + Categorized as Blog

Ivan Hoyt

Sure is good to know meat slicers were invented before my time (-:
dad

Ivan Hoyt

Sure is good to know meat slicers were invented before my time (-:
dad

armandsedefdjian

Hi,
I am Armand, living in Paris. I have the same machine and I'm searching for the protection part (around the blade)
Could you help ?
Many thanks in advance

jonmagic

I haven't been able to find any parts or manuals here in the states. The original manufacturer was bought out and none of the old equipment was left lying around.

armandsedefdjian

Thanks for your quick answer jonmagic!
I will try to find something in Europe and will let you know...

AnneKingsy

I hope you are not using it without that protection. I know someone that died because of that and I don't want the event to repeat.
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Appliance Parts

armandsedefdjian

I do... This is not dangerous when you are using it. You just have to take care when you move around...
Well, I did not find anything here in Europe for the moment....

johnlee1933

HI I just got a 150 (Serial# 226516) and did pretty much what you did, cleaning etc. You are right. It slices just fine. I sliced eye round, onions and sharp provalone to make Philly Cheese Steak sandwiches. While you indicate no parts are available I think is is wonderful that a machine that old still works so well. Now my "jerky" projects will be easier LOL.

jonmagic

Awesome! btw, I'm big into bbq and smoking, but have never made jerky, have any recipes or tips?

johnlee1933

Hi I am an old fart, 76, and so don't do really spicy any more. Any number of companies sell jerky spices and I regularly use stuff I buy from "The Sausage Maker".
www.sausagemaker.com . Since jerky is made at very low temps you really should add the sodium nitrate / nitrite (Insta Cure) they recommend to remove the possibility of botulism. I marinate over night in a plastic bag in the fridge. I add brown sugar to the stuff to reduce the spiciness a bit. I like to smoke @ 120 F for 2 - 3 hours and then continue drying 120 F for 6 to 8 hours. The time is a function of outdoor humidity.

Normally jerky is beef cut with the grain of the meat. I choose to slice the meat about 1/8 thick across the grain. This makes a slightly more fragile jerky (good for old teeth) but it stores and eats just as well. Be careful about "over smoking". The meat sections are quite thin and quickly absorb the smoke. I smoked my first batch 8 hours and it was inedible. I suggest hickory, maple or apple, your choice and smoking one hour, taste, 2 hours, taste etc. till you get what you like and then finish drying. The 120 temp is important. Get it too hot and you have tough cooked meat, not dried. Remember the Indians did it at desert outdoor temps with whatever salt and spices/herbs they could find.

Good luck. Let me know how you make out.

jOHn

jonmagic

Awesome! I'll definitely let you know how it goes. I don't currently have a cool smoker (just a grill converted to do bbq smoking), so it will be a little while before I tackle Jerky, but now I know where to start, much thanks.

dsan70

Hello jonmagic
Just wanted to thank you for the info you have shared about your Globe slicer, as it is all I have been able to locate on the web as of yet. My husband and I found this for sale on the internet and had been looking for a large slicer for some time. But we have NO IDEA as to the operation and maintenance of it (except make sure your back isn't about to give out when you go to move it - LOL!)
At this point my husband has taken it apart and cleaned what he can just as it sounds like you did. I was just wondering if you have been able to dig up any more info that you might be able to share with us.
BTW...hubby wants to know if you recommend and maintenance to the motor such as lubrication, etc.
Thanks! = )

jonmagic

I didn't do any motor maintenance, but I suppose if you know about that sort of thing you could. The biggest issue I've had with mine so far is trying to get it fine tuned to cut thin slices. Right now I can slice, but I can't shave meat.

My globe is actually in the basement right now until I find a good spot for it. Which is unfortunate, because I broke my wrist this summer, so without help, she's not comin back up those steps :-)

Have fun restoring it, find a good spot for it, and then its such a great tool. Buy your meats and cheese at the farmers market and slice them to your spec.

janetcs

I, too, just aquired a Globe Gravity Feed Slicer, Model # 150. We took it apart yesterday to clean it and then tried it out with an onion & cheese. It works great and we were able to get very thin slices!
I am also interested in any info anyone might find in regards to parts, maintenance, owner's manual, etc. I'm very excited about using this machine.

Betty

Does anyone have an outlet on buying parts and pieces for the Model 150? We just acquired one for $150.00 and were looking for directions/manual/any information out the available. We love this old slicer!

rlaychock

We have on we used in our church hall but during construction in the spring someone drop it and broke the slider arm. I beleive it cast and cannot be welded,
Looking for the part.

Etta

I have a Globe slicer for 41 yrs. I got it for free from a restaurant going out of business in 1968. Mine looks just like your photo, but the plate has Model # 285 Serial # 290243. This slicer work just like the first time I used it, and has never been service, or oiled. I do sharpen the blade, with the attached sharpener about once a year. I am sure this slicer with last another 41 yrs...

Etta

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