![]() ![]() Guides and chute are removable and only fit one way, making cleanup and reassembly a breeze. , 2100-50 Interleaver Machine : 779, 1430 Scaler / Slicer : 770, 775 Toby Dropper : 703 - D Scales : 670 - A, M - T, AR Beef Jerky Conveyor. Wide feeder chute accepts cuts of meat up to 7.75"Wx1.5"D to help make fast work of large piles of meat. Enclosed in a corrosion-resistant aluminum housing, this slicer also features a solid slip-free base that mounts easily to any table with the included C-clamps. The slicer's spring-loaded blade system compresses 38 stainless steel blades for precise, consistent cuts every time. This easy-to-use meat processing tool cuts meat into 18 slices of 1.5"Wx3/8" thick jerky, perfect for dehydrating or smoking. Thanks for the suggestion though! I actually hadn't thought of using my mandolin which is essentially the exact same thing as the "cutting board" haha.Process large amounts of jerky quickly and efficiently with the Cabela's® Pro Series Manual Jerky Slicer. Since it does have a guard though, I'll make a couple of passes at it this weekend when I do another batch. The blade isn't very great, so I'd be worried about my hands slipping if the meat were to get caught. I do have a mandolin, but I've had some pretty close calls using that thing with far less awkward objects. Freezing the whole thing is also considerably colder and generally makes me work slower because of cold hands. Visit for a Meat Processing Machinery that suits your. Second method, freeze the meat completely, then thaw it out for a day in the fridge, which basically has the opposite issue where the outside thaws out. Buy a wholesale meat slicer jerky to help you make your meat preparation process easier. First method, throw the whole block of meat in the freezer for about 3 hours or so to get the outside nice and firm, but this generally leaves the center unfrozen and wobbly. ![]() I do freeze it, and so far I've tried two different methods. I'm currently leaning toward the cutting board but am weary that it's more awkward than it's worth, so I desperately need to hear from you if you have horror stories about it or would super highly recommend one of the other options instead for whatever reason!Īny opinions will be greatly appreciated. A big boy deli slicer is both expensive and currently would not fit in my small apartment's kitchen, but a part of me hopes that I get 10k replies telling me to buy it so I have an excuse to get it. The hand crank slicer is limited to cutting the meat to sizes that the blades come in, so not a lot of versatility (I may also not have a great place to clamp it to, but I'm sure I could figure something out). The cutting board looks like it would be awkward to handle, and picking up your brick of meat to remove the fresh slice of meat sounds like it would be pretty slow. The main issue I want to address is consistency of slice thickness, time is definitely secondary. I've basically got 3 options in mind, none of which are perfect for my situation, so I'm hoping some of you could weigh in. ![]() The only part of the process that I truly despise is cutting all the meat-simply put, it's unruly, my knives are only okay (and embarrassingly I definitely ruined one trying to sharpen it), my hand slicing thickness always varies too much, and it just takes so much time! I have been making fairly large batches, around 5lbs before dehydrating at a time. ![]() Got a dehydrator a few months ago and have made about 8 batches of jerky since then. Hey folks, I know this is kinda sidestepping what the sub is about, but r/beefjerky doesn't have nearly as many members, so I thought I'd ask here. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |