Deluxe247
Member
Reged: 01/14/07
Posts: 343
Post Bucks: $2.70
Loc: Inver Grove Heights, MN
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Alright guys, I'm in the process of looking for a meat slicer. apparently I have gotten myself into the Jerky making business for my brother in-law and his friends. Currently I do all my slicing by hand as I started out just doing some ducks, and snow goose that I shot. Well I now with the hunting season upon us I have 3 orders in already and they haven't even shot anything yet.
So between having to process large quantities, and just getting sick of inconsistent sizes causing some jerky to be done up to 1 1/2 hours before others I'm looking for a nice meat slicer, but I'm not trying to break the bank however. I have discovered you can find them from $99-$500. Any recommendations?
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Can I go fishing NOW?
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big G
Member
Reged: 09/19/03
Posts: 2863
Post Bucks: $14.00
Loc: St. Cloud, MN USA
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If your not against it, I would use ground meat. It seems to have better consistent taste throughout the meat and is a little easier on the choppers. I am on batch #4 tonight, of some Elk from the bro-in-law. 16 Lbs total. Yummy !!!!
big G
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Riveratt
Member
Reged: 05/17/01
Posts: 604
Post Bucks: $4.18
Loc: Central Wisconsin US-of-A
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I agree ground usually gives better seasoning mix but I prefer the texture of whole muscle more. Just personal preference.
Have you considered adding the jerky attachment ( HERE ) for a grinder? I am starting to buy some attachments for my LEM grinder and hope to maybe get the jerky one too. Currently I use the Jerky Board and really like it but I don't think it'd work for mass quantities too well.
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Most of my life has been spent fishing.The rest of it I just wasted.
If I'm not fishing, hunting, or ATVing, you can bet I'm wishing I was!
Control your kids, not my guns!
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Deluxe247
Member
Reged: 01/14/07
Posts: 343
Post Bucks: $2.70
Loc: Inver Grove Heights, MN
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Big G,
I have considered the ground jerky route, but have not done it for a few reasons.
1) I prefer the whole muscle myself.
2) Have yet to have have a bad batch as far as it being tough, and or flavor.
3) It just seems like an extra step or 2 to grind it down, rather than slice. Although I'm sure when I finish getting my "dream" operation set up I'll be doing both.
So for now I would like a slicer.
Riverratt the Grinder attachment looks nice, but I still need to slice it to that thickness or I have the same problems I'm currently having.
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Can I go fishing NOW?
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packingheat
Member
Reged: 12/14/05
Posts: 146
Post Bucks: $2.30
Loc: Albert lea, MN
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I have a 2 sided board set up where you lay the meant in and run a fillet knife over it. One side is 1/8" and other is 1/4". Quick easy and even slices.
PM me if you want a picture. 
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TazTyke
Member
Reged: 03/08/05
Posts: 231
Post Bucks: $1.08
Loc: St. MIchael/Albertville
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Last year I bought one at Cabelas $50. It was on the black Friday sale for half price. It works well for doing things like that. I would think you would be happy with one like that to start. It works well for cutting steaks out of the elk and deer as it goes up to about 7/8 of an inch. It looks as though they have it for sale right now. Here is the link. I have been happy with mine. Good luck!
Meat Slicer
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Jami Ritter
IDA Field Staff
Reged: 04/09/02
Posts: 1320
Post Bucks: $2.70
Loc: Hastings, MN
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I just did a quick craigslist search for meat slicers and you can get a nice commercial model for pretty reasonable. All stainless steel for years of use, I know you'll pay more in the beginning, but you can bet they will last for many years.
Just a thought.
Jami
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