Smokin-It User Forum!
Recipes => Jerky => Topic started by: will615 on January 27, 2018, 07:46:09 PM
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I need your advice please. I am making venison jerky from steaks this weekend. The steaks are about 3/4" thick. I've sliced some (by hand) vertically and some horizontally trying to get a uniform thickness for the smoker. I need a better system. I'm trying to decide what is the best bang for the buck. Is it a cutting board with a jig or just a small meat slicer? Your thoughts please. Thanks!
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I would suggest a slicer..... I bought a used one from a deli years ago and never regretted. Versatility was the deciding factor for me.
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Thanks!
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https://nashville.craigslist.org/app/d/electric-food-slicer-rival/6458652128.html
just what u need
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2nd the commercial slicer. If you buy used, make sure the traveling bed is parallel to the blade. Buy a name brand so you can get replacement blades and other parts. I do a lot of bacon and a my 10 inch slicer can process most of them with minimal trimming. I found mine on Craigslist after searching for 3 months in my area.
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Judge, Thanks for the Craigslist listing! Will take a look.
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2nd the commercial slicer. If you buy used, make sure the traveling bed is parallel to the blade. Buy a name brand so you can get replacement blades and other parts. I do a lot of bacon and a my 10 inch slicer can process most of them with minimal trimming. I found mine on Craigslist after searching for 3 months in my area.
impressive set up.... very nice!