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Whole meat venison jerky
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<blockquote data-quote="guywhofishes" data-source="post: 63806" data-attributes="member: 337"><p>I have no big fear of thickness variability - in fact it seems everybody likes to hunt for the pieces that suit them anyway. </p><p></p><p>But I can tell you this approach sped things up by a factor of two or three. The consistency is just a bonus IMO. </p><p></p><p>Plus - even though I'm no slouch with a knife - there's no way I could have gotten nice 6"-8" maybe even 10" long strips (less individual strips equals less hassle I think) by hand with no guide.</p><p></p><p>p.s. that plate is threaded to 5/16" course and is bolted on from the back - so it's not like it's slipping around on the board. that would blow.</p><p></p><p>PM me for hack instructions</p></blockquote><p></p>
[QUOTE="guywhofishes, post: 63806, member: 337"] I have no big fear of thickness variability - in fact it seems everybody likes to hunt for the pieces that suit them anyway. But I can tell you this approach sped things up by a factor of two or three. The consistency is just a bonus IMO. Plus - even though I'm no slouch with a knife - there's no way I could have gotten nice 6"-8" maybe even 10" long strips (less individual strips equals less hassle I think) by hand with no guide. p.s. that plate is threaded to 5/16" course and is bolted on from the back - so it's not like it's slipping around on the board. that would blow. PM me for hack instructions [/QUOTE]
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