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<blockquote data-quote="guywhofishes" data-source="post: 63802" data-attributes="member: 337">so no &quot;cure&quot; eh? (not that anything could survive in soy for long)- - - Updated - - -I got frustrated yesterday - ended up at Mills Fleet and decide to prowl the aisles and try to build my own meat slicer. $9 cutting board, $5 license plate holder, $1 elevator bolts.'merica![ATTACH]3072[/ATTACH]Thanks for cluing me in to the jerky board concept musky. Works surprisingly well. Thickness is in the 3/16 range. Nice thing about this route vs. the wood one is I can trim in place, or off to the side, and even drop the hammer on thick leftovers to flatten them to jerky thickness. Maybe one can do this on the wood one too but plastic seems more trimmable/hammerable There was some initial friction on the plastic - that was instantly eliminated with a thin wipe of veg oil.Sliced 15 lb in 30 minutes or so last night with an old school electric knife. Galwhofishes assisted me with holding the wobbly less frozen pieces. nitril gloves over thin winter gloves made it easy for my able assistant. Once pieces got small the laying of the hand worked great too.[ATTACH]3073[/ATTACH][ATTACH]3074[/ATTACH]</blockquote>

[QUOTE="guywhofishes, post: 63802, member: 337"] so no "cure" eh? (not that anything could survive in soy for long) [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] I got frustrated yesterday - ended up at Mills Fleet and decide to prowl the aisles and try to build my own meat slicer. $9 cutting board, $5 license plate holder, $1 elevator bolts. 'merica! [ATTACH=CONFIG]3072._xfImport[/ATTACH] Thanks for cluing me in to the jerky board concept musky. Works surprisingly well. Thickness is in the 3/16 range. Nice thing about this route vs. the wood one is I can trim in place, or off to the side, and even drop the hammer on thick leftovers to flatten them to jerky thickness. Maybe one can do this on the wood one too but plastic seems more trimmable/hammerable There was some initial friction on the plastic - that was instantly eliminated with a thin wipe of veg oil. Sliced 15 lb in 30 minutes or so last night with an old school electric knife. Galwhofishes assisted me with holding the wobbly less frozen pieces. nitril gloves over thin winter gloves made it easy for my able assistant. Once pieces got small the laying of the hand worked great too. [ATTACH=CONFIG]3073._xfImport[/ATTACH] [ATTACH=CONFIG]3074._xfImport[/ATTACH] [/QUOTE]

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