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Old 07-07-2013, 12:02 PM   #2
is one Smokin' Farker

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Join Date: 06-25-11
Location: SW Michigan

A slicer, or a really sharp, quality knife, and some skill. But by the time you go out and spend a few hundred dollars on a knife to do the job, you may be better off spending it on a slicer instead.

If you already have a pretty good knife, one tip to help you get those really thin slices by hand is to put the meat in the freezer for a while before cutting so it firms up. Not frozen solid, but you want it to be very firm so the meat doesn't deform when you're trying to cut it.
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