jerky board

Discussion in 'Meat Selection and Processing' started by unkerdas, Feb 15, 2015.

  1. i have been making jerky for a little while (4yrs) and consistent thickness has always been a problem ..i never wanted to spend money on a $100 slicer so i got that stainless steel board with the knife and just used it and it does the job perfect ...just a review i wanted to put out there
     
  2. I have an idea of what you are using but most people won't so I have to say [​IMG].

    Happy smoken.

    David
     

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