A very good friend in Canada made me this awesome oak/bamboo jerky cutting board. Its double sided for 2 thickness cutting.
Thank you very much my friend.
I think it works just like the jerky boards you can buy, you just put your piece of meat on it and run the knife along the edges. You can flip to each side for different thickness.
The jerky boad was rubbed down with 3 rubs of butcher block oil and has dried.
Here is the 2 different thickness of the sides. Left is 3/8" and right is 1/4"
Lastnight oi mixed up 3 lbs of 80/20 gb jerky. You can also use this board for cutting whole muscle jerky.
Today i am going to roll out the GB jerky.
Cut some parchment for the bottom.
Smooshed out some gbj
Put some water on my rolling pin so the gbj dont stick and rolled it flat.
Next used my pizza cutter to make into slices.
Got a frogmat ready.
Slices on frogmat.
3 pounds gave me 4 racks of gbj ready to smoke.
While you get your AMZNPS going open up a beer,
I never thought of shaping ground beef jerky that way!!!!!
All I knew was the running of the knife down the sides to cut whole meat jerky to thickness. That's Great !!!