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What is the way to slice

Discussion in 'Making Jerky' started by gmebey, Dec 12, 2010.

  1. gmebey

    gmebey Smoke Blower

    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?
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    I usually put it in the freezer til it gets pretty stiff. Seems to slice pretty easy from there.
  3. richoso1

    richoso1 Legendary Pitmaster OTBS Member SMF Premier Member

    I do the same when I need to cut bacon.
  4. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    I also use that method
  5. spec

    spec Meat Mopper

    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
  6. dalton

    dalton Smoke Blower

    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.
  7. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    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
  8. meateater

    meateater Legendary Pitmaster SMF Premier Member

    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. [​IMG]
  9. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

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

  10. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


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

    rbranstner Smoking Guru OTBS Member

    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.
  12. sqwib

    sqwib Smoking Guru OTBS Member

    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.


  13. gmebey

    gmebey Smoke Blower


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