Dehydrator Spinoff - Slicing Meat for Jerky

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I put the meat in the freezer for thirty minutes or so to harden it up. Slices much easier.

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I agree that it makes slicing easier, but I'm still getting some variance in thickness. So, I end up with some pieces that dry up too much and/or some that aren't quite dry enough.

I prefer eye of round. Let the butcher at Sam's slice it now, but I used to freeze for an hour and then slice.

I use eye of round roasts and slice it freehand. My knives are always kept very sharp and it makes for quick work. I generally aim for 1/4 inch thick slabs and marinade them overnight in my own brine before drying them in my dehydrator.

I recently finished a cold smoker box and will have the fire box done in a day or two and will smoke them first from now on for additional flavor. Whether or not I still use the dehydrator after smoking them is going to be up to how I feel about it when doing the jerky.

I use a knife and cutting board. Sometimes I freeze it. Sometimes I don’t.