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What is the way to slice


Smoke Blower
Joined Oct 3, 2009
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?


Smoking Guru
OTBS Member
Joined Jul 19, 2010
I usually put it in the freezer til it gets pretty stiff. Seems to slice pretty easy from there.


Legendary Pitmaster
OTBS Member
SMF Premier Member
Joined Jun 21, 2007
I do the same when I need to cut bacon.


Meat Mopper
Joined Oct 1, 2010
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


Smoke Blower
Joined Oct 26, 2010
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.


Smoking Fanatic
OTBS Member
Joined Feb 4, 2009
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


Legendary Pitmaster
SMF Premier Member
Joined Oct 17, 2009
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.


Smoking Guru
OTBS Member
Joined Aug 27, 2008
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.
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.
Hey, brother, that's what keeps things more interesting, IMO.



Epic Pitmaster
OTBS Member
SMF Premier Member
Joined Mar 12, 2009

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


Smoking Guru
OTBS Member
Joined Oct 18, 2007
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.


Smoking Guru
OTBS Member
Joined Sep 25, 2007
Partially Frozen

very sharp knife

manual slicer

you can make one yourself fairly easy

manual crank slicer

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


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