Jerky Slicer (Small)


 
S

Sam-TX

TVWBB Fan
I have about five 2-lb chunks of select round steak in the freezer that I intend to turn into jerky or deli meat (if someone has some suggestions?).

I have a method of making beef jerky that's very fast, efficient, and produces excellent results, but I'm hand cutting all my pieces, so the results are inconsistent.
This creates a pain as the drying process wraps up and the different size slices finish at different times (with an up to 2 hour differential between them!)

I toyed with getting an electric slicer, but for its price (only considering quality), size, and the fact that it would be used MAX once a month, I don't think it's right for me.

Does someone have a recommendation for a small manual slicer for beef jerky? The ones I see on amazon all have mediocre reviews. They also include a knife which I don't want to spend money on as I have enough knives.
 
JohnTak said:
Those look like good replacements for free hand slicing. The cost of commercial jerky might justify any cost of the tools. (y) Plus homemade seems better anyway.
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There's a reason it's expensive. 2 lbs of meat (at $3.50/lb) fills one large style pickle jar after 24-48 hours of marinating, and 6-10 hours smoking/drying. It's a lot of work!

Joe I saw those. The 2nd one is the style I think would be good. Anyone know a high quality example of one of those?
 
I don't make a lot of jerky but I make a lot of biltong out of eye of round or bottom round roast. It dries best when the meat is cut uniformly in thickness. I use a sharp knife and often partially freeze prior to slicing. Just go slow and pay attention to the thickness of the slice or slab while you cut. A few times I've had the butcher cut slabs for me also. Thick slabs make biltong and thin ones, the butcher messes up, I turn into stokkies.
 
I'm not good with posting links, but this is what I use. 150$ at Cabela's. Makes uniform slices every time. It is quick and easy to use. Just have to be careful cleaning it as the blades are razor thin.
 
I think I'm just going to go with my usual: I already do the par-frozen technique, and I'll just master skills rather than master buying gadgetry.
 
Grind the meat or finely chop it in a food processor, then roll it into sheets and cut into strips. Works well if you mix in the seasonings and allow to sit overnight in the fridge first. You can also get a jerky shooter cheap to make it easier. Most will make strips or sticks.
 
Bob Bailey said:
Grind the meat or finely chop it in a food processor, then roll it into sheets and cut into strips. Works well if you mix in the seasonings and allow to sit overnight in the fridge first. You can also get a jerky shooter cheap to make it easier. Most will make strips or sticks.
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Sounds interesting. Please post pics the next time you do it!
 
Joe Anshien said:
Sounds interesting. Please post pics the next time you do it!
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Will do.
I bought a grinder at Cabela's just outside of Reno when they first opened, way back when. They included a Jerky Pistol with it that comes with tips to shoot 1 strip, 2 strips, 1 stick or 2 sticks. Used it primarily for beef sticks for several years and then tried using it for jerky. Worked really well. Will probably be a while before I do jerky with it but will post some pics.
 
Bob Bailey said:
Will do.
I bought a grinder at Cabela's just outside of Reno when they first opened, way back when. They included a Jerky Pistol with it that comes with tips to shoot 1 strip, 2 strips, 1 stick or 2 sticks. Used it primarily for beef sticks for several years and then tried using it for jerky. Worked really well. Will probably be a while before I do jerky with it but will post some pics.
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Found it - Looks cool. https://www.cabelas.com/shop/en/cabelas-jerky-gun


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Bob Bailey said:
Grind the meat or finely chop it in a food processor, then roll it into sheets and cut into strips. Works well if you mix in the seasonings and allow to sit overnight in the fridge first. You can also get a jerky shooter cheap to make it easier. Most will make strips or sticks.
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You serious??

Like, ground beef jerky? This sounds like some industrial lab cooking way of making jerky
 
Sam-TX said:
You serious??

Like, ground beef jerky? This sounds like some industrial lab cooking way of making jerky
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I thought the same but after looking it up the thing gets great reviews and is quite popular. I think it could have merit, especially if you want to maybe mix some cuts of different meats.
 
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