How do you slice your Jerky

sarth67 · 10-22-2019, 09:52 AM

How do you slice your Jerky?
Our local grocery store lost ther meat guy so no one is able to slice professionally apparently.

We have a cheap electric meat slicer but it mostly tears stuff up.

My free hand cuts are not very even.

I have looked at a few guided slicers
Like this

Or possibly a different electric slicer.

On a different note I have recently been marinading in Claudes brisket Marinade WOW it is good.

morningwoodbbq · 10-22-2019, 10:02 AM

Get it slightly frozen (or mostly defrosted depending on which way you look at it). It'll hold form better. I did that and had no trouble making nice slices with a standard knife with the meat more firm.

thirdeye · 10-22-2019, 10:06 AM

I slice mine by hand, with the grain, and usually about 3/16" thick. I do set the trimmed meat in the freezer to ice it up, which makes slicing easier. Ideally I like to buy London broil, and have them slice it at least an inch thick.... this way I only have to make one cut for my jerky. I do have a small Krups electric slicer that works fine, and I have used my electric fillet knife too. I think that icing the meat is the best tip.

I have seen those guided slicers, just never used one.

Stlsportster · 10-22-2019, 10:14 AM

I have the chefs choice 615. Get rid of the standard serrated blade and get the smooth blade. Partially freeze meat. With the grain because I like it chewy.

https://youtu.be/LbyAlIU_0qg

rstewart · 10-22-2019, 12:36 PM

As others have noted it is much easier to slice either by hand or with your slicer if partially frozen. Try slicing some with the grain and some across the grain to see which you prefer. My family prefers across the grain. This way you still get the wonderful flavor but not as hard to chew.

cowgirl · 10-22-2019, 01:01 PM

Partially frozen and by hand here too.
I'm a fan of "with the grain"..... I like the tug.

blazinfire · 10-22-2019, 02:30 PM

I"m with just about everyone else.. I cut by hand.. don't worry about having uniform slices.. anything within reason thickness wise is good. As far as against the grain or with the grain. I'll do both if i'm doing a larger batch.

ebijack · 10-22-2019, 05:53 PM

I do cross the grain, and the blade at an angle/tipped.
Sharp knife, rigid/thicker back bone. Longer blade, 9+"
I do not part freeze.
Just one example.

RemoGaggi · 10-22-2019, 06:15 PM

I have a meat slicer that I used to use, but now I just slice by hand. I use London Broil and partially freeze it. The best knife I've used for slicing beef jerky is the Ronco Showtime Knife (Seriously). It cuts right through the partially frozen meat like butter and I can get uniform slices. Here's pic of the knife. It sells on Amazon for about $14.

JazzCat · 10-22-2019, 06:39 PM

eye of round
half frozen
with the grain
5 to 6 mm thick.

https://youtu.be/DI1W51vBPKk

IamMadMan · 10-22-2019, 07:54 PM

Quote:

Originally Posted by sarth67

How do you slice your Jerky?
Our local grocery store lost ther meat guy so no one is able to slice professionally apparently.

We have a cheap electric meat slicer but it mostly tears stuff up.

My free hand cuts are not very even.

I have looked at a few guided slicers
Like this

Or possibly a different electric slicer.

On a different note I have recently been marinading in Claudes brisket Marinade WOW it is good.

That guided slicer is junk and tedious. I bought one years ago and used if for a few minutes and finished cutting by hand.

A nice 12" deli slicer is a dream to work with, partially frozen, yet pliable enough to maintain a grip. Takes only minutes to slice a complete eye of round against the grain. Nice uniform round slices fit nicely in vac-seal packages when fully smoked and dried.

I also have a jerky cutter that attaches to my grinder that I use for slicing well trimmed top round. Just drop a slab in and perfect uniform slices with the grain drop out of the bottom.

Smokie185 · 10-22-2019, 09:09 PM

Quote:

Originally Posted by Stlsportster

I have the chefs choice 615. Get rid of the standard serrated blade and get the smooth blade. Partially freeze meat. With the grain because I like it chewy.

https://youtu.be/LbyAlIU_0qg

This is what I use.

SonnyE · 10-23-2019, 05:01 PM

I use a Chef's Choice electric slicer, also.
Mine is the 615A. I make my jerky from Pork Loin. (Lower Cholesterol)

I slice across the grain. And I cut fully frozen meat with it, and just use the regular blade. My typical batch is 2-3 pounds of Pork Loin.
I trim the fat off before freezing.

Then put the dollops in a vacuum marinader, with a regular Beef Jerky type marinade, vacuum seal and refrigerate overnight. I do turn it and shake it occasionally to make sure the meat all gets soaked in the marinade.

The next day I put the dollops on my dehydrator trays and dehydrate for 4-6 hours until it's as dry as I like it. (Pretty damn dry)
When done, I use kitchen shears to cut the dollops into bite sized pieces into a brown paper bag. The brown paper bag allows the jerky to continue to shed moisture and equalize between the pieces.
Mine never lasts very long

10-22-2019, 09:52 AM	#1
sarth67 Full Fledged Farker Join Date: 02-17-18 Location: Perdido Beach Al Name/Nickname : Sarth67	How do you slice your Jerky How do you slice your Jerky? Our local grocery store lost ther meat guy so no one is able to slice professionally apparently. We have a cheap electric meat slicer but it mostly tears stuff up. My free hand cuts are not very even. I have looked at a few guided slicers Like this Or possibly a different electric slicer. On a different note I have recently been marinading in Claudes brisket Marinade WOW it is good.

10-22-2019, 10:02 AM	#2
morningwoodbbq Full Fledged Farker Join Date: 11-16-18 Location: Brockton MA, Name/Nickname : Pete	Get it slightly frozen (or mostly defrosted depending on which way you look at it). It'll hold form better. I did that and had no trouble making nice slices with a standard knife with the meat more firm. __________________ MMS G20 --- 18" WSM --- Oklahoma Joe Highland Reverse Flow

10-22-2019, 10:06 AM	#3
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	I slice mine by hand, with the grain, and usually about 3/16" thick. I do set the trimmed meat in the freezer to ice it up, which makes slicing easier. Ideally I like to buy London broil, and have them slice it at least an inch thick.... this way I only have to make one cut for my jerky. I do have a small Krups electric slicer that works fine, and I have used my electric fillet knife too. I think that icing the meat is the best tip. I have seen those guided slicers, just never used one. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

10-22-2019, 01:01 PM	#6
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Partially frozen and by hand here too. I'm a fan of "with the grain"..... I like the tug. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

10-22-2019, 02:30 PM	#7
blazinfire Babbling Farker Join Date: 07-28-15 Location: west virgina	I"m with just about everyone else.. I cut by hand.. don't worry about having uniform slices.. anything within reason thickness wise is good. As far as against the grain or with the grain. I'll do both if i'm doing a larger batch. __________________ Custom 36x24x24 Vertical Offset,Grilla Grillz Silverbac

10-22-2019, 10:14 AM	#4
Stlsportster Babbling Farker Join Date: 08-09-16 Location: Random Point In Time and Space Name/Nickname : Parental Assigned Label	I have the chefs choice 615. Get rid of the standard serrated blade and get the smooth blade. Partially freeze meat. With the grain because I like it chewy. https://youtu.be/LbyAlIU_0qg

10-22-2019, 12:36 PM	#5
rstewart Knows what a fatty is. Join Date: 08-02-08 Location: Canton, Ga.	As others have noted it is much easier to slice either by hand or with your slicer if partially frozen. Try slicing some with the grain and some across the grain to see which you prefer. My family prefers across the grain. This way you still get the wonderful flavor but not as hard to chew.

10-22-2019, 06:15 PM	#9
RemoGaggi Full Fledged Farker Join Date: 03-28-13 Location: NorCal Name/Nickname : RemoGaggi	I have a meat slicer that I used to use, but now I just slice by hand. I use London Broil and partially freeze it. The best knife I've used for slicing beef jerky is the Ronco Showtime Knife (Seriously). It cuts right through the partially frozen meat like butter and I can get uniform slices. Here's pic of the knife. It sells on Amazon for about $14. __________________ Mak 1, PKGO, Akorn Jr., Gabbys 22"w/ Weber SS Performer, Blackstone 22" & Pizza Oven.

10-22-2019, 06:39 PM	#10
JazzCat Full Fledged Farker Join Date: 11-30-09 Location: Raymond, Wisconsin Name/Nickname : Jim	eye of round half frozen with the grain 5 to 6 mm thick. https://youtu.be/DI1W51vBPKk

10-23-2019, 05:01 PM	#13
SonnyE is one Smokin' Farker Join Date: 04-06-19 Location: Saugus, California Name/Nickname : Sonny	I use a Chef's Choice electric slicer, also. Mine is the 615A. I make my jerky from Pork Loin. (Lower Cholesterol) I slice across the grain. And I cut fully frozen meat with it, and just use the regular blade. My typical batch is 2-3 pounds of Pork Loin. I trim the fat off before freezing. Then put the dollops in a vacuum marinader, with a regular Beef Jerky type marinade, vacuum seal and refrigerate overnight. I do turn it and shake it occasionally to make sure the meat all gets soaked in the marinade. The next day I put the dollops on my dehydrator trays and dehydrate for 4-6 hours until it's as dry as I like it. (Pretty damn dry) When done, I use kitchen shears to cut the dollops into bite sized pieces into a brown paper bag. The brown paper bag allows the jerky to continue to shed moisture and equalize between the pieces. Mine never lasts very long __________________ SonnyE, Grillin, Chillin, Beer Swillin, Grandpa's Ribs a specialty. Farking good BBQ is a learned skill, low and slow. :becky: