I found out something today with my 3rd load of jerky for the week (Or is it 4th?). The Pork Loin was still fairly frozen, but I forged ahead and cut the fat cap off of it, and was surprised how well that went for frozen. Then I proceeded to run it across my >Free< Krups, # 213, 70 watt, all plastic 'cept the blade slicer. I was amazed and very pleased that the funky cheapo slicer cut like a champ! I expected it to whine, complain, and stall out, buck, and snort, and say Unh-Unh. But instead, it sliced off better slabs for Jerky than I ever expected. 'Bout 1/4" thick, and right into the Maple-Brown Sugar Jerky Marinade in my vacuum marinader. There was almost none of the dreaded trailing tailing's I've experienced with unfrozen to partially frozen meats. It weighed out to be 1.5 Lbs after trimming, and before slicing. But I would never have expected a slicer smaller in wattage than some of my light bulbs to do so well. I was looking at slicers this morning online. I still want a new one. But not because the little Krups couldn't hold it's own against a frozen chunk of porker. I've made two loads of Teriyaki-Cyan Jerky, one of Teriyaki-Pepper, and now have the Maple-Brown Sugar marinading for tomorrows run. And still a hunk in the Deep Freezer. Next pork loin is going to get trimmed before initial freezing, when it is fresh. Then no baloney, just Slice-a-Rony as I batch it out. My hope is to make some Girl Jerky. Seems mine is a tad to "manly". What? You women-folk don't like fartin fire in your draws? Afraid of blowin that thong in-too? The Maple-Brown Sugar has NO heat added. I might have to get out the Tabasco just to taste-test the stuff. Call me Mr. Brownstain. Even cheap can slice Jerky.