Ok I need some opinions on cutting vension for jerky. I would like to use a meat slicer to get consistent cuts each time but it seems the meat want to roll up in the slicer. I have read where you need to put it in the freezer until it becomes slighty frozen to make it slice better. I haven't tried this so I'm asking for opinions and suggestions.
Cutting it with a little ice on it definitely helps. I've never tried a meat slicer for my jerky, just always did it by hand. It wasn't as pretty but it tasted the same lol
Semi frozen is how the local butchers here cut steaks for deer. It does help. I generally lay it on its side and use a thin cedar board used for grilling salmon to hold it in place on cutting board and slice with a big fillet knife. Several people I know just grind the meat and use jerky guns. I like solid cuts better myself.
I use a cheap meat slicer from Cabelas all the time and cut it @ 1/4 inch thickness .... just made a batch this weekend .... cut it cold out of the fridge not frozen and use the same 2 pieces of meat from the rear leg all the time ..... its the piece with the grain that goes @ a 45 degree angle and for jerky I cut with the grain .....
