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What is the way to slice

post #1 of 13
Thread Starter 

I'm new at making jerky using solid meat and not ground. For my first batch I ended up with different thickness...UGH.

 

What is the best way to get consistent thickness?

 

post #2 of 13

I usually put it in the freezer til it gets pretty stiff. Seems to slice pretty easy from there.

post #3 of 13

I do the same when I need to cut bacon.

post #4 of 13

I also use that method

post #5 of 13

I like to put it in the freezer to stiffen it up a bit, Too.. even tho I use a slicer.

You can get cheap slicers that work pretty well I had an old nesco/american harves  one for many years...till the plastic gears wore out

They really take alot of the work out of making Jerky

post #6 of 13

putting it in the freezer to stiffen up the meat helps alot.  I always use  a slicer.  I had an old one that was mostly made of plastic but just recently got one off craigslist that was all metal pretty cheep.  the electric slicer makes it sooooo much easier.

 

post #7 of 13

same here, I partially freeze the meat then use my electric slicer!

I slice mine 3/8 " I use a wet marinade and dry it in my dehydrator

post #8 of 13

I use the freezer method also. Sometime's I use a knife and sometimes the meat slicer, I'm not really consistent any day of the week. icon_rolleyes.gif

post #9 of 13

I'm usually still in the thaw process when I go to slice, so it's softer on the outside than in the center. Use a freshly straightened chef's knife (I put a steel to every knife, every time I start a new cutting/carving project). The deeper blade of a chef's knife helps in making straighter cuts through thick pieces of meat. especially when partially froxen...a carving knife tends to wander more in my hands.

 

I've seen those jerky slicing boards, but never felt it was necessary. I'll have some slices which are a bit thicker and they go into my known hot spots in the smoker, so they'll be dried about the same time as the average slices. Inconsistencies in thickness are not any reason for concern if you use them to your advantage. Also, inconsistent thickness in jerky gives you a slightly varied chew and texture...you never know what you'll like the best if you don't try new things. I made some beef-steak style jerky a few months back (3/8" thick slices, cut free-hand) and I thought that it was the best batch of whole muscle jerky I had made thus far. When you hefted a slice of that jerky and took a bite, you knew it was going to last.
 

Quote:
Originally Posted by meateater View Post

I use the freezer method also. Sometime's I use a knife and sometimes the meat slicer, I'm not really consistent any day of the week. icon_rolleyes.gif


Hey, brother, that's what keeps things more interesting, IMO.

 

Eric
 

post #10 of 13

icon_cool.gif

Now thats the way I slice everything that needs to be sliced really thin.

post #11 of 13

Do you have a slicer or are you slicing them by hand? A meat slicer is the way to go and you can get them for a pretty descent price. Like the others said if it is slightly frozen it will slice like a dream.

post #12 of 13

Partially Frozen

very sharp knife

 

 

manual slicer

jerky slicer.jpg

you can make one yourself fairly easy

 

 

 

 

manual crank slicer

make_homemade_jerky.jpg

 

 

 

 

or  an electric slicer if you plan on making a lot of jerky in the future.

 

2962773950041211880S600x600Q85.jpg

2279260410041211880S600x600Q85.jpg

post #13 of 13
Thread Starter 

SQWIB,

 

I like the idea of a meat slice. Thanks for the pics.

 

Gerald

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