Don Wiss wrote:
>
> On Thu, 22 Apr 2010, Bob Terwilliger > wrote:
>
> >I'm contemplating buying an electric meat slicer. I don't mind spending a
> >couple hundred bucks, but of course I don't want to throw money away. Any
> >recommendations on "best for the bucks"?
>
> I've bought a couple over the years to use to slice meat before drying for
> jerky. The $100 one died after a while. Then I got a $400 (or so) one from
> Cabellas. The meat always slides under the blade such that you don't get
> the clean slices that you will get with something firm like cheese or
> processed meat. And cleanup is a real chore. I haven't used it in years. If
> you can get the meat in a partially frozen state it will be firm enough to
> slice by hand. Then dry it for long enough and the uneven thickness won't
> matter. Now I suppose if you marinate first (I don't) then a partially
> frozen state isn't possible.

When I make beef jerky, I ask the butcher at the grocery store to
very-thinly slice the meat (from a roast) for me.

Sky, who loves home-made beef jerky!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!