On Fri, 01 May 2009 12:41:59 -0500, Omelet wrote:

> In article >,
> Terry Pulliam Burd > wrote:
>
>> Freeze meat until just partially set, about 3-4 hours, to ease
>> slicing.
>
> <snipped for space>
>
> This is one of the neatest tricks for thin slicing raw meat for jerky.
> :-)
>
> Mom and I always did that.
> It works.

i have done that, but only for very, very thin slices - like paper thin.
but for jerky, aren't you talking a quarter to a third of an inch? if your
knife is sharp at all, that shouldn't be difficult with raw meat.

your pal,
blake