or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Making Jerky › How do you slice your jerky meat?
New Posts  All Forums:Forum Nav:

How do you slice your jerky meat?

post #1 of 14
Thread Starter 

I have the slicer attachment for my grinder, and a hand crank slicer, but digging all that out for only 10 or 15 pound of meat is a lot of ,messing around, I don't have nice accessible storage. So I usually just hand cut smaller amount like above, but then you don't always get the uniformity one would like.

 

Anyone use a Deli slicer? I have a 12" globe that I could use. Do you freeze the meat before slicing?

 

What other methods do you use?

 

thanks

 

I love jerky and making it.

post #2 of 14
Quote:
Originally Posted by shtrdave View Post

I have the slicer attachment for my grinder, and a hand crank slicer, but digging all that out for only 10 or 15 pound of meat is a lot of ,messing around, I don't have nice accessible storage. So I usually just hand cut smaller amount like above, but then you don't always get the uniformity one would like.

 

Anyone use a Deli slicer? I have a 12" globe that I could use. Do you freeze the meat before slicing?

 

What other methods do you use?

 

thanks

 

I love jerky and making it.

 

Since I got my Hobart 1712 I have used it a couple times for jerky. I don't freeze the meat completely but I chill it considerably before slicing & it works great - perfectly even slices  biggrin.gif

 

If I'm only doing a little bit I use a jerky board I made in my shop - one side makes 1/4" slices & the other makes 1/8" slices. It requires a sharp knife to work properly but does a good job on smaller batches. It is similar to this http://www.sausagemaker.com/browseproducts/-32025-Cutting-Jerky-Board---Knife.HTML

except I made mine from wood & the knife rides on top of the rails...

post #3 of 14
I freeze the meat some to stiffen it up and use an old Rival manual slicer.

900x900px-LL-bacd55e6_rivalmanualslicer.jpeg


~Martin
post #4 of 14

I freeze a 5Lb briscuit for about 1 1/2 hours to stiffin it enough to get even 1/8" or thinner slices from my electric slicer. I have found that not hardening it up first will result in very uneven slices.

post #5 of 14
Quote:
Originally Posted by DiggingDogFarm View Post

I freeze the meat some to stiffen it up and use an old Rival manual slicer.
900x900px-LL-bacd55e6_rivalmanualslicer.jpeg
~Martin
Man! That slicer is nice! Where would I be able to find one like this? I make alot of deer (venison) jerky and that would be perfect.
post #6 of 14

I slice mine by hand and an extremely sharp Buck knife. I had a slicer like Martin's but the thingy in the center of the blade broke off. th_crybaby2.gif

post #7 of 14
Quote:
Originally Posted by Rollin Smoke View Post

Man! That slicer is nice! Where would I be able to find one like this? I make alot of deer (venison) jerky and that would be perfect.

I've bought a couple of them off eBay.
Last one I paid $25 including the shipping.

Do a search for "Rival Manual Slicer" or "Rival Hand Slicer".


~Martin
post #8 of 14

Either the slicer for my grinder.

1000

 

 

Or my bamboo slicer board. Has 2 sides 3/8 and 1/4"

1000

post #9 of 14
Quote:
Originally Posted by nepas View Post

Either the slicer for my grinder.

1000

 

 

Or my bamboo slicer board. Has 2 sides 3/8 and 1/4"

1000

Nepas, I've been looking into buying a jerky slicers, how big of a piece of meat can you get in it ? I like the bamboo slicer too, but they just seem to be a lot of work for me.......Thanks SB

post #10 of 14
Quote:
Originally Posted by DiggingDogFarm View Post

I've bought a couple of them off eBay.
Last one I paid $25 including the shipping.
Do a search for "Rival Manual Slicer" or "Rival Hand Slicer".
~Martin
Thank you sir.
post #11 of 14
Quote:
Originally Posted by Shoneyboy View Post

Nepas, I've been looking into buying a jerky slicers, how big of a piece of meat can you get in it ? I like the bamboo slicer too, but they just seem to be a lot of work for me.......Thanks SB


SB

 

You can put a chunk of meat in there that is 3/4" thick by 8" wide.

post #12 of 14
Quote:
Originally Posted by nepas View Post


SB

 

You can put a chunk of meat in there that is 3/4" thick by 8" wide.

Nice !!! I've been buying steaks from Sam's here, if I remember right they are Sirloin Steaks or London Broil Steaks, either way they are real lean.....Every time I go by they seem to have a pack or 2 marked down. They knock off about 20 or 30% the original price, so I'm getting them for under $4.00 a pound. I have about 4 or 5 packs in the freezer, I've been planing on making jerky with some of them.......The slicer would make easy work of it....Thanks for the information.....I'm going to have to look into getting me one of them........SB

post #13 of 14
Hi. I do use a small tabletop slicer, about 8" blade. I cut my meat (round steak) mostly with the grain, but some on a 45. I cut between 1/4" and 5/16". I marinate it for usually 12 or more hours, but have done "emergency" batches that only sit for 6. Been tweaking my marinade for several years. Either doit in my smoker, or hang it by toothpicks in the oven at lowest them possible for about 5-6 hours.
Sorry, more info than you asked for, but enjoy!

This was last weekend.
post #14 of 14
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Making Jerky
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Making Jerky › How do you slice your jerky meat?