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6:55 am
October 3, 2010
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What method do you experienced jerky makers use for slicing beef for jerky? How thick do you cut it? What cuts of beef do you use? I'd prefer to not buy a meat slicer for this because I have nowhere to store it and it would probably only be used for this one purpose.
Any advice would be appreciated!
Joann
7:40 am
November 15, 2010
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One tip I can offer is to freeze the meat slightly, so it is about 30% frozen. That way you will get crisp, sharp slices. Saves a lot of time, the appearance in the finished jerky is nicer, and it is way easier on the hands.
8:19 am
February 22, 2010
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justdeborah2002 said:
One tip I can offer is to freeze the meat slightly, so it is about 30% frozen. That way you will get crisp, sharp slices. Saves a lot of time, the appearance in the finished jerky is nicer, and it is way easier on the hands.
This is the way we do it too. As far as the cut…we do deer and it is just whatever the guys whack off and put in the freezer! 
8:29 am
March 12, 2011
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We do the same here as far as freezing and what ever is hacked off. I do use a jerky gun and we had a surplus of deer sausage so I made jerky out of it. Planning on making some soon as bow season is open here and soon the guys will be coming to stay for gun. I would much rather have the slices though.
9:10 am
May 7, 2011
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I bought an electric slicer years ago because I can't slice anything straight from bread to vegetables. I use it when I have a lot of slicing to do.
I have made jerky from flank steak, roast and the last batch was from a brisket. I slice mine about a 1/4 inch thick and yes I do freeze it slightly to make slicing easier (even if I am not making jerky).
3:42 pm
January 31, 2011
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Joannie, I sliced about 5 lbs last week for jerky…and it was not too hard…with a sharp filet knife.
SHARP is the key.
froze the meat for about an hour each pound. they say to use the less fatty cuts, better storage …
mamaj…did you remove all the fat from your brisket?
I know there is a theory about slicing with the grain and against the grain…but I cannot remember that right now.
then I marinated it.
it is so delicious…but we now need floss in every backpack…that sounds grotesque, but chewing jerky on a backpacking trip, or even for lunch at the pumpkin patch with the little ones can make me want a toothbrush…and a lot of water
the boys would take this every day for lunch if I let them…
need my food saver to hurry up and get here ! gotto seal this stuff up !
laur
4:05 pm
December 28, 2008
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Kelly – for brisket, or any of the tougher cuts of meat, always cut across the grain. It's MUCH easier to chew, and just might require less floss. (Then again, the rule for making jerky might be the opposite from normal cooking rules?)
4:16 pm
May 7, 2011
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Kelly–although it was trimmed pretty good but I did trim and freeze some (for later useage) that they hadn't gotten. I slice my meat cross grain just like if I had cooked it. I am trying to get some stuff prepared for a road trip basket since we are usually in the middle of nowhere when it is lunchtime. I have even vaccuum sealed this last batch.
Never thought about the floss but you are right.
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