Jerky slicer

cityevader · Posted: May 28 2010 Post subject: Jerky slicer

I'm aiming to buy one of these jerky board slicers. Stainless seems like the obvious choice for cleaning, but the wooden one comes with a bit more than board and knife.

Anybody use these type of slicers and can give personal advice?

http://www.harvestessentials.com/32025.html

http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_27158?cm_mmc=froogle-_-700-10-1-_--1-_-38-600-528-07&hvarAID=46KY&mr:trackingCode=474735A9-E881-DE11-B712-001422107090&mr:referralID=NA
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zepicurean · Joined: 23 May 2010 Posts: 10

Sadly, I can't give any advice, but I'm glad you shared this! I'm really into jerky, and this looks fantastic to me. Personally, I'd go with the wooden one, and it's made in USA.

sakijo · Posted: May 28 2010 Post subject:

I always cut mine by hand. Sometimes, if I buy a chuck roast or something like that, I get the butcher to cut it thin. No charge at the local supermarket.

cityevader · Posted: May 28 2010 Post subject:

I'm just tired of doing it by hand....waiting for it to thaw just right so it's stiff enough, but not too hard to cut.
Mainly, I want more consistent thickness, as I do mine in the smoker and it's a bit harder to keep it at 150� without really really babysitting the intakes, making for overdoing the thinner areas of a slice annoying.

Zepicurean, do you fancy the wooden one for its material? design? features? price?
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Cal-B-Que · Posted: May 28 2010 Post subject:

I'm skeptical of both; if you chill your jerky meat to the right temp you should be able to get a good 1/4 " slice without these contraptions.

If you really get into BBQ, spend a few hundred on a good quality deli slicer. I have a girlfriend who has one (perhaps a larger part of the attraction) and they are great to have; especially for pastrami!

cityevader · Posted: May 28 2010 Post subject:

Money's tight, and we're expecting our first baby in about 18 weeks (woohoo!!!!) So no more money for toys. Git 'em while I can, and for cheap cheap.
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Cal-B-Que · Posted: May 28 2010 Post subject:

Save your cash for diapers, seriously.

I looked at both of those products and see that both rely on a very very sharp knife and really on chilled meat to work. Dont waste your money on these things. Spend it on a good chef's knive and a sharpening stone.

My favorite knive: http://www.cheftools.com/prodinfo.asp?number=12-0852&?utm_source=google%2Bbase&utm_medium=organic&utm_campaign=google%2Bshopping

Wingman · BBQ Fan Joined: 12 Apr 2010 Posts: 330 Location: Tacoma WA

I agree with those saying "save your money".

I use a sharp knife and cut the meat across the grain. I do the cutting with refrigerator temp meat and it's effortless in my opinion. In fact, I find it so easy I rarely drag out my stainless steel electric meat slicer.

This is just my opinion and it really comes down to what makes you happy. You may be seeing something in these products others are not. Good luck and make sure you post some pics of your Jerky smokes.
Very Happy

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tacklebox · Posted: May 28 2010 Post subject:

cityevader Congrats on the new addition!!! IT IS AWESOME!!!!!!! Sorry I can't help you on the slicer...but as I am a new father myself, I just had to send you best wishes. Get ready for the best time of your life Cool

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zepicurean · Joined: 23 May 2010 Posts: 10

Cityevader - I guess the price is nice. I'm also pretty old school and I like wooden tools.

Cal-B-Que - Yeah, Shun are awesome! I have two, and one has been around the world with me and back, and still carries a great edge. I've had it for 5 years and have used it heavily. It's just that good!

Gunner69 · Posted: May 28 2010 Post subject:

I've got the board and have used it a couple times with pretty decent success... You get very even slices and the knife is plenty sharp to get the job done... Treat it like you would any other wooden food prep surface... apply a very liberal coat of mineral oil before each use. I'm looking at gettting a good LEM slicer but it will probably wait til christmas..

cityevader · Posted: May 28 2010 Post subject:

well....maybe i'll just modify a cutting board like i was originally planning on doing. Glue/screw a spacer and bumpstop to the edge. Mine would take vertical cuts off the sides of the meat (hanging over the edge of the counter) rather than the above products which cut through the entire slab.
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cityevader · Posted: Jun 20 2010 Post subject:

Well, I went ahead and got the stainless slicer and used it for the first time today.

To those "purists" who say practice and experience are the only way to go instead of relying on "crutches" to help them get by without acquiring actual skills... (Not the above posters...I'm reminded of a certain member denouncing those of us who constantly watch thermometers, in particular digital wireless ones, as a crutch for not knowing instictively when meat should be close to getting to the done point)....all I have to say is TOOLS ROCK!!!

The slices are amazingly consistent. Thickness is at a level that I would need years of practice to achieve freehand. And it slices the whole slab of meat at once instead of just off the side like you would freehanded, so it allows for more selective cutting in terms of overall size and shape of slices as well as more precise fat removal to reduce meat waste.

With the plastic inserts it slices to a nice 1/4". Without them it's at my preferred 3/8". And cleanup couldn't be easier...throw it in the dishwasher!

Best $40 I've spent!!!!
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To make the ° temperature symbol, hold the Alt key while typing 248 on keypad.
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Cory Hess · Posted: Jun 20 2010 Post subject:

Thanks for the follow up. I've been thinking that I have to get into jerkying. Something like this may be the thing to make the learning curve a little shorter for me. Cool

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pafisher · BBQ Pro Joined: 08 Jan 2008 Posts: 535 Location: Pa.

id go with the metal one ,,,,dishwasher safe ...
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cityevader · Posted: Jun 20 2010 Post subject:

Rojellio Es Caliente · Posted: Jun 21 2010 Post subject:

You could make one with the red colored food safe cutting board material.... They have sheets all the way up to 4ft x 8ft ... http://www.usplastic.com/catalog/item.aspx?itemid=23691&catid=510

And for stainless side rail / knife guides ... http://www.smallparts.com
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Teleking · Posted: Jun 21 2010 Post subject:

cityevader · Posted: Jun 21 2010 Post subject:

Cory Hess · Posted: Jun 21 2010 Post subject:

Thanks for the tips. Very Happy

I'm definitely going to be trying this out soon. Need some more practice with the smoker to maintain 150* though.
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