The way you walked me through the whole process was easy to follow and I do appreciate you taking the time to post it and to share such an awesome recipe. Thank you
WOW, I'm impressed. It pays to check out more than 1 You Tube video because after watching that other one I though I will be using my Beswood 250 meat slicer for a paper weight. Great advice on placing paper like that on the back of the meat slicer too.
Congratulations on the new job! Best of luck to you. Thank you for watching, subscribing and commenting. Much appreciated and respect to you as well. Steve
Hey Steve, I have slicer as well-just a tip, you can put much longer than 5" "roasts on slicer and save the lost end cut- Just forget "press" and use your hand to slice until gets down to the 5" range and the flip over and use "press" to finish off. I hope this helps- nice video :-)
Great video!! Ive been making beef jerky for 24 years and have never used a slicer, always hand cut and can't get it much thinner than 1/4 inch and still have a good consistency of thickness. I started with a Presto Food Dehydrator and for the past 8 years I've been using my Traeger and the smoke flavor is much better and I can smoke a lot more at a time. After watching your video, I feel like, "where have I been?" HAHA!! The Meat Slicer is the way to go, I've thought about it, but never actually purchased one, but after your video, I'm getting this one, the Beswood meat slicer. Another thing, I think I will like your thinner cut, because I agree with your reasoning, thin versus thicker jerky. I've tried "Loves Beef Jerky' (They are a Truck/car stop on the highway, here in Arizona) and I remember that it was really good and that jerky reminds me of yours, so thanks for the great idea, I deeply appreciate your video.....
I truly appreciate your comments! Thank you. As you know making beef jerky is very time consuming and one only gets out of it what they are willing to put into it. I’ve invested so much time and money into developing my marinades and processes. It makes me very happy to appeal to another food artisan! Wishing you all the best in you future thin sliced beef jerky adventures! Take care, Steven
I just ordered a Beswood and a dehydrator to make jerky! I don't like the thick stuff. I've always liked the thin crispy stuff. Just not easy to find around here and it's expensive to order. I should break even very quickly with this setup. And I get to make it the way I want it. Awesome stuff! Thanks for your videos and the one on cleaning the Beswood. Will help a lot!
Hi there! I’m so happy to hear you’re making the commitment to begin your journey of making the best beef jerky you’ve ever tasted. I’m so happy I made the switch from store bought to homemade. Only out of desperation or lack of options will you buy pre packaged jerky again. I’m very excited for you. Let me know if you have any questions along the way and please feel free to share your accomplishments with me. Take care. Steve
You know I really like this, you can buy lunch meat in bulk slice and you save more money that way, same goes for cheese and etc. The high cost of food is ridiculous. Thanks for this awesome video. Going to buy me one.
We’ve been eating that thinly sliced cut forever in Hawaii it’s called “batayaki” slices. I love it salted and dried, nice crunchy snack. Great meat slicer there!!! Thanks for the video.
Please take it to as thin as it will cut. Setting .10 if you can. I watched another video you can hang the meat off the sled. The handle has spikes underneath to grip the meat. Thus you can probably put a 10" chunk of eye of round into the sled.
Great question. The thinner you slice the meat the more batches you will have to dehydrate. It is more work than thicker sliced jerky but it’s worth it. The thin jerky also dehydrates in less time than thick jerky. I hope this helps. Thanks for watching and commenting. Steve
Hi Steve, thanks so much for the informative video! A couple of quick questions for you: 1. What is your process for freezing the meat? Is the meat actually completely frozen through? Or do you let it freeze completely then defrost, etc. 2. Do you have any recommendations on storing the meat prior to use to make it easy to work with later? Given that the machine is a bit of a pain to clean, I'd like to slice up meat in bulk then perhaps freeze the rest, but was curious if you had a process there too. Thanks in advance!!
Hello there James! At 3:00pm or 4:00pm in the afternoon the day prior to making jerky I remove the meat from the freezer and place it in the refrigerator. I start slicing the meat at 10am the following morning, so about 20 hours in the refrigerator. The meat goes immediately into my marinades when it all sliced. I slice the meat it goes in the freezer for 24 hours. I’ve never frozen the sliced meat but I would highly recommend doing it in single layers, separating each layer with wax or parchment paper to avoid sticking together and help keep moisture in. Not sure if meat this thinly sliced will hold up very well in long term storage. I hope this helps. Thank you for watching. Take care, Steve
Great review! I've been getting into making beef jerky recently. Do you have a recipe for that green Chile jerky? I love that stuff and I really like the New Mexico style jerky too. I'm about to order this slicer as well.
Hi Matt. Thank you for the kind words. Here is my recipe for New Mexico Hatch Green Chili Beef Jerky. A word of advice. Once your marinade is made let it sit for 30 minutes. Taste the marinade before adding the meat. Adjust salt and green chili powder flavors to your liking. If it’s too salty add more water until it’s to your liking. If you want more green chili flavor add more green chili powder. At this point you can adjust the base marinade to your taste. Then add the meat one piece at a time dipping each piece to coat the meat before dropping into the marinade. Good luck. It’s a labor of love my friend. Enjoy. 1/2 cup Worcestershire 1 cup soy sauce 2 cups hatch green chili powder 1 tbls lawry’s season salt 3 large limes 6 tbsp tajin 64 ounce of Modelo Especial beer or any lager will do 2 tbls garlic powder 2 tablespoons onion powder 1/4 cup Valentina hot sauce 1 tbs kosher salt 2 tbs sugar 1 bottle of Stubs Mesquite Liquid Smoke 16 to 32oz water to adjust salt level to your liking. 10 pounds of thinly sliced eye of round. Marinate 4 hours (stir the meat by hand every hour to assure even marinating) then remove from marinade reuse leftover marinade if possible Dehydrate for 2 to 3 hours at 165 degrees on your dehydrator I use NESCO snack master dehydrators and I use six of them for this amount of meat. Steve
The suction cup feet help the machine stay in place. But you need to push down on the machine to get them to stick in place. I forgot to do that in the video. Thanks for watching.
I simply soak mine in a 5 quart bucket and every hour I gently move the meat around for even marination. There is a little bit of delicate consideration involved when slicing beef thin. Thanks for watching.
music had me nervous. :) do you have any particular suggestions with the marinade or is the magic in the slicing technique and no more than 3 hours soaking?
Hahaha. You were waiting for me to lose a finger with that music huh? Hi Thomas. Any jerky marinade will work. The magic is in the thinness of the slices. You can actually go up to four hours in the marinade but not longer. And dehydrating the meat to a slightly crispy finish makes is really delicious. Jerky marinades are fun to experiment with. Basic marinade ingredients consist of soy sauce Worcestershire sauce, water, granulated garlic, onion powder, brown sugar and liquid smoke. With those main ingredients you can add anything your heart desires. For example, fresh citrus juice from lime, lemon and orange, lots of lemon pepper, black pepper, red chili flakes or hot sauce like Sriracha or Tapatio. I tend not to like typical teriyaki sauces so I use sweet soy sauce and add lots of ginger powder, green onions and Thai chili powder for a sweet and spicy flavor. You get the picture I’m sure. Start with the base ingredients I mentioned about and tweak it to your taste. Thanks for commenting and watching. Take care.
Hi Danny. With meat this thin it takes about 2.5 hours to 3.5 hours. That’s using Nesco brand Snack Master dehydrate on 160 temperature. 3.5 makes a very dry almost crisp finished product. 2.5 hours leave the jerky slightly more moist. All the best.
I store meat in the freezer and use a manual slicer to slice it immediately out of the freezer. Can this machine slice fully frozen meat? I do that for my Philly cheesesteak
Yes it can slice fully frozen meat. I’ve done it and it works great. Great for Philly Cheesesteak! Thanks for watching and sharing your comments. Take care. Steve
Can you please let me know where you ordered it from? Thank you. I really want the red. I found online but am curious where you got it. Marty from Albuquerque
In the process of shopping a manufacturing and distribution deal with a few investors. Unfortunately I can’t divulge my jerky recipes in full for now. My apologies.
Hi Bill and Brenda. Here is a link to a video with one of my signature marinade recipes. It’s part of my smoked beef jerky video. Enjoy. czcams.com/video/F_ikCSwPgOE/video.htmlsi=PYUTKdxGILs5rIyf
I have a very sharp long knife that I use to cut the chunks. A good amount of pressure and strength is needed to slice down through the meat but it can be done carefully with a very sharp knife. Thank you for watching and commenting. Take care. Steve
I’ve been using Nesco Snack Masters Dehydrators for 8 years and I love them. They work fantastic and easy to clean. About $70.00 to $80.00 each. I have 6.
Unfortunately I don’t share certain recipes for my Beef Jerky. I’m meeting with a co packer soon to see about manufacturing my jerky and bringing it into the marketplace. So I guess you could say my jerky recipes are proprietary. Nevertheless you can experiment by using any basic beef jerky recipe which usually includes Soy Sauce, Worcestershire sauce, liquid smoke, onion powder, garlic powder, ground black pepper, paprika and brown sugar. Take those basic ingredients and simply add as much green chili powder to the marinade as you want. I’ve found that a substantial amount of green chili powder must be added to the marinade in order to taste its full flavor in the end product. I get my fresh green chile powder from Hernandez Fruit and Vegetable Stand in New Mexico. You can buy it on their website and have it shipped directly to you. Here is a link to their website. nmchilehub.com/
I’m from California and all the jerky out here is thick cut and over processed. We have a home in Arroyo Hondo NM. That’s how I know about NM thin jerky. Now we love it thin and dry.
How far back does the carriage go on that beautiful machine? I'm trying to slice full pork bellies, need about a 9 inch capacity. Thank you for your video, I saved it.
Yes. It was frozen solid. Before slicing it I thawed it slightly in the refrigerator for 24 hour. It was still semi frozen when I sliced it. It just wasn’t rock hard.
Great question, James. 10 pounds of raw meat yields about 3 to 4 pounds of dried product. Depends on the marinade too. When I do sweet marinades with palm sugar the marinade dries more on the meat therefore I get 5 to 6 pounds of dried product from 10 pounds of raw meat.
I dehydrate mine at 160 degrees (that’s the maximum temperature on my Nesco Snack Master Dehydrator) for about 2.5 to 3 hours. It’s really dry at 3 hours.
I just took delivery of what looks like the same slicer but under a different brand name. Today, prior to seeing this video, I tried slicing eye of round at 4.5mm setting. Meat was not frozen and I was very disappointed with the performance. The meat would ‘catch’ on the blade/center piece when trying to pull the tray back to cut another slice. Additionally, the bottom part of the block of meat wouldn’t cut - it was sort of falling into the space between the blade at meat tray. So I would end up with a lip that I needed to manually trim every few slices. And what a mess was made overall. No doubt frozen meat would remedy these issues. I just didn’t think you were supposed to cut frozen meat on these consumer grade slicers - was your meat literally frozen solid?
It does not look frozen solid. Too floppy for that. I would say about 2 hours in the freezer "frozen". I had similar problem with that meat lip you described, even though I slice it by hand. Last part of the meat was just doing its best to dodge my knife. Partialy freezing the meat beforhand helped a lot. I wish you luck with your slicer and lots of fine jerky
It was $350.00. That’s expensive in my world. But it’s a worthwhile investment. I’m happy I saved and saved for it. Thank you for watching. Take care Steve
@@Cookingwithsteveg thanks ☺️ the non chewy beef jerky piqued my interest as I have TMJ and can't handle the thick stuff. I've been making ground beef sticks which are great, but jerky would be nice.
Hello. I sure am still making videos. I haven’t make anymore videos with the slicer but I do use them fairly often. I have 2 of them. One is in our home in New Mexico and the other here with in Pasadena. They are holding up nicely. No problems so far. Thanks for watching and commenting. Steve
I dehydrate my beef jerky using NESCO snack master dehydrators. I set them to the High Setting 160 degrees for approximately 3 to 3.5 hour. I rotate and flip the jerky every hour to insure even completion. Your results may vary.
You can’t find a butcher to slice it this thin, at least where I live. This is for people who want to slice a lot of meat and have control of the quality and overall product outcome.
The way you walked me through the whole process was easy to follow and I do appreciate you taking the time to post it and to share such an awesome recipe. Thank you
My pleasure to share with other who are passionate about food and the love, care and art that go into it. All the best to you.
Steven
WOW, I'm impressed. It pays to check out more than 1 You Tube video because after watching that other one I though I will be using my Beswood 250 meat slicer for a paper weight. Great advice on placing paper like that on the back of the meat slicer too.
Just started a deli job, now I'm finding videos like this. I have to try your system. Respect
Congratulations on the new job! Best of luck to you. Thank you for watching, subscribing and commenting. Much appreciated and respect to you as well.
Steve
Hey Steve, I have slicer as well-just a tip, you can put much longer than 5" "roasts on slicer and save the lost end cut- Just forget "press" and use your hand to slice until gets down to the 5" range and the flip over and use "press" to finish off. I hope this helps- nice video :-)
Hello. Thank you for the helpful tip. I will definitely give this a try. Take care.
Steve
Great video!! Ive been making beef jerky for 24 years and have never used a slicer, always hand cut and can't get it much thinner than 1/4 inch and still have a good consistency of thickness. I started with a Presto Food Dehydrator and for the past 8 years I've been using my Traeger and the smoke flavor is much better and I can smoke a lot more at a time. After watching your video,
I feel like, "where have I been?" HAHA!! The Meat Slicer is the way to go, I've thought about it, but never actually purchased one, but after your video, I'm getting this one, the Beswood meat slicer.
Another thing, I think I will like your thinner cut, because I agree with your reasoning, thin versus thicker jerky. I've tried "Loves Beef Jerky' (They are a Truck/car stop on the highway, here in Arizona) and I remember that it was really good and that jerky reminds me of yours, so thanks for the great idea, I deeply appreciate your video.....
I truly appreciate your comments! Thank you. As you know making beef jerky is very time consuming and one only gets out of it what they are willing to put into it. I’ve invested so much time and money into developing my marinades and processes. It makes me very happy to appeal to another food artisan! Wishing you all the best in you future thin sliced beef jerky adventures!
Take care,
Steven
I just ordered a Beswood and a dehydrator to make jerky! I don't like the thick stuff. I've always liked the thin crispy stuff. Just not easy to find around here and it's expensive to order. I should break even very quickly with this setup. And I get to make it the way I want it. Awesome stuff! Thanks for your videos and the one on cleaning the Beswood. Will help a lot!
Hi there! I’m so happy to hear you’re making the commitment to begin your journey of making the best beef jerky you’ve ever tasted. I’m so happy I made the switch from store bought to homemade. Only out of desperation or lack of options will you buy pre packaged jerky again. I’m very excited for you. Let me know if you have any questions along the way and please feel free to share your accomplishments with me. Take care.
Steve
I love the serious music lol.
Adds to the intensity of the machine haha!
Feels like a Jason Bourne situation!
Hahaha lol. Yep producing my videos is half the fun! Thanks for watching and commenting.
LOL, I was getting that Hannibal Lecter vibe, myself 😝
I need a slice of this action, very informative 👍
Thanks, Stevie. It’s one of the best investments I’ve ever made! Thanks for watching!
You know I really like this, you can buy lunch meat in bulk slice and you save more money that way, same goes for cheese and etc. The high cost of food is ridiculous. Thanks for this awesome video. Going to buy me one.
Very true! Thank you so much for watching and commenting.
new subscriber here, beautiful slicing! that Jerky is good to go!
Thank you buddy! I subbed you back! Looks like I can learn lots from you! Looking forward to exploring your content. I appreciate your support!
I like thin beef jerky also. Love the video
Thank you so much for watching. Take care!
Steve
We’ve been eating that thinly sliced cut forever in Hawaii it’s called “batayaki” slices. I love it salted and dried, nice crunchy snack. Great meat slicer there!!! Thanks for the video.
Sending prayers, hope and wishes for a full recovery from the fires. ❤️🙏🏽🙏🏽
@@Cookingwithsteveg Mahalo nui 💜🙏🏽
Please take it to as thin as it will cut. Setting .10 if you can. I watched another video you can hang the meat off the sled. The handle has spikes underneath to grip the meat. Thus you can probably put a 10" chunk of eye of round into the sled.
Can you share the two recipes for the marinades you used in the videos ?
Greetings from New Mexico
Love the idea of super thin jerky, BUT I am curious about how long it took you to dehydrate - as it would take up a fair amount of space?
Great question. The thinner you slice the meat the more batches you will have to dehydrate. It is more work than thicker sliced jerky but it’s worth it. The thin jerky also dehydrates in less time than thick jerky. I hope this helps. Thanks for watching and commenting.
Steve
Hi Steve, thanks so much for the informative video! A couple of quick questions for you:
1. What is your process for freezing the meat? Is the meat actually completely frozen through? Or do you let it freeze completely then defrost, etc.
2. Do you have any recommendations on storing the meat prior to use to make it easy to work with later? Given that the machine is a bit of a pain to clean, I'd like to slice up meat in bulk then perhaps freeze the rest, but was curious if you had a process there too.
Thanks in advance!!
Hello there James! At 3:00pm or 4:00pm in the afternoon the day prior to making jerky I remove the meat from the freezer and place it in the refrigerator. I start slicing the meat at 10am the following morning, so about 20 hours in the refrigerator. The meat goes immediately into my marinades when it all sliced. I slice the meat it goes in the freezer for 24 hours. I’ve never frozen the sliced meat but I would highly recommend doing it in single layers, separating each layer with wax or parchment paper to avoid sticking together and help keep moisture in. Not sure if meat this thinly sliced will hold up very well in long term storage. I hope this helps. Thank you for watching. Take care,
Steve
@@Cookingwithsteveg thank you!
Put the left over slice at the end of the second piece and so on.
Great review! I've been getting into making beef jerky recently. Do you have a recipe for that green Chile jerky? I love that stuff and I really like the New Mexico style jerky too. I'm about to order this slicer as well.
Hi Matt. Thank you for the kind words. Here is my recipe for New Mexico Hatch Green Chili Beef Jerky. A word of advice. Once your marinade is made let it sit for 30 minutes. Taste the marinade before adding the meat. Adjust salt and green chili powder flavors to your liking. If it’s too salty add more water until it’s to your liking. If you want more green chili flavor add more green chili powder. At this point you can adjust the base marinade to your taste. Then add the meat one piece at a time dipping each piece to coat the meat before dropping into the marinade. Good luck. It’s a labor of love my friend. Enjoy.
1/2 cup Worcestershire
1 cup soy sauce
2 cups hatch green chili powder
1 tbls lawry’s season salt
3 large limes
6 tbsp tajin
64 ounce of Modelo Especial beer or any lager will do
2 tbls garlic powder
2 tablespoons onion powder
1/4 cup Valentina hot sauce
1 tbs kosher salt
2 tbs sugar
1 bottle of Stubs Mesquite Liquid Smoke
16 to 32oz water to adjust salt level to your liking.
10 pounds of thinly sliced eye of round.
Marinate 4 hours (stir the meat by hand every hour to assure even marinating) then remove from marinade reuse leftover marinade if possible
Dehydrate for 2 to 3 hours at 165 degrees on your dehydrator I use NESCO snack master dehydrators and I use six of them for this amount of meat.
Steve
now i know how my local italian eatery makes their veal on a bun where the breading is thicker than the meat and they charge $12 for it
Great video. Can you adjust the thickness to make some flap meat for carne Asada
Absolutely! The thickness level is easily adjustable. Thanks for watching.
Thanks for the video. Looking for my first slicer and this seems to fit the bill. Was the machine sliding around a little normal?
The suction cup feet help the machine stay in place. But you need to push down on the machine to get them to stick in place. I forgot to do that in the video. Thanks for watching.
How did you marinade the beef without tearing it? Did you use a tumbler? Or a brush?
I simply soak mine in a 5 quart bucket and every hour I gently move the meat around for even marination. There is a little bit of delicate consideration involved when slicing beef thin. Thanks for watching.
This has convinced me to get an electric slicer
Great choice! I love mine! No regrets!
music had me nervous. :) do you have any particular suggestions with the marinade or is the magic in the slicing technique and no more than 3 hours soaking?
Hahaha. You were waiting for me to lose a finger with that music huh?
Hi Thomas. Any jerky marinade will work. The magic is in the thinness of the slices. You can actually go up to four hours in the marinade but not longer. And dehydrating the meat to a slightly crispy finish makes is really delicious. Jerky marinades are fun to experiment with. Basic marinade ingredients consist of soy sauce Worcestershire sauce, water, granulated garlic, onion powder, brown sugar and liquid smoke. With those main ingredients you can add anything your heart desires. For example, fresh citrus juice from lime, lemon and orange, lots of lemon pepper, black pepper, red chili flakes or hot sauce like Sriracha or Tapatio. I tend not to like typical teriyaki sauces so I use sweet soy sauce and add lots of ginger powder, green onions and Thai chili powder for a sweet and spicy flavor. You get the picture I’m sure. Start with the base ingredients I mentioned about and tweak it to your taste. Thanks for commenting and watching. Take care.
Interesting choice of music
Silence of the Lamb-chops?
Id use it to make cheese steak 😋
long shot because it’s been months but how long did you put the meat in the dehydrater ? looking to start my own business !
Hi Danny. With meat this thin it takes about 2.5 hours to 3.5 hours. That’s using Nesco brand Snack Master dehydrate on 160 temperature. 3.5 makes a very dry almost crisp finished product. 2.5 hours leave the jerky slightly more moist. All the best.
I store meat in the freezer and use a manual slicer to slice it immediately out of the freezer. Can this machine slice fully frozen meat? I do that for my Philly cheesesteak
Yes it can slice fully frozen meat. I’ve done it and it works great. Great for Philly Cheesesteak! Thanks for watching and sharing your comments. Take care.
Steve
Can you please let me know where you ordered it from? Thank you. I really want the red. I found online but am curious where you got it.
Marty from Albuquerque
The red one was from Beswood direct.
Great video,! Recipe for the red sweet spicy.? Thanks!
In the process of shopping a manufacturing and distribution deal with a few investors. Unfortunately I can’t divulge my jerky recipes in full for now. My apologies.
How about some recipes for your marinades
Hi Bill and Brenda. Here is a link to a video with one of my signature marinade recipes. It’s part of my smoked beef jerky video.
Enjoy.
czcams.com/video/F_ikCSwPgOE/video.htmlsi=PYUTKdxGILs5rIyf
Hi thanks for the video, how do you cut the frozen meat in chunks? With a serrated knife?
I have a very sharp long knife that I use to cut the chunks. A good amount of pressure and strength is needed to slice down through the meat but it can be done carefully with a very sharp knife. Thank you for watching and commenting. Take care.
Steve
Excellent!
Do you have the link for this slicer
www.beswood.com.au/
Have you tried stacking the ends and running them through that way?
Not yet but I’ll give it a try. Thanks for the suggestion.
Get a couple neodymium magnets for the parchment paper
That’s a great idea! Thank you so much! I appreciate your suggestion. Take care.
Steve
What size slicer is that 10 inch or 12? Thank you great video
It’s a ten inch. Thank you for watching.
How do you do this on a smoker? Or is it mainly for dehydrators?
I’ve been using Nesco Snack Masters Dehydrators for 8 years and I love them. They work fantastic and easy to clean. About $70.00 to $80.00 each. I have 6.
How did you cut the frozen roast into chunks?
I cut the solid piece of eye of round into 3 chunks using a very sharp knife with an 8 inch blade.
Thanks.. looking for a quality machine to make our own Carnivore Crisps!
My pleasure. Best of luck in your Carnivore Crisps Quest!
What’s the thickness before dehydration? 1/8 or 1/16?
I’ve never cared enough to actually put a number on the thickness but I’d guess it’s somewhere in that range of 1/8 to a 1/16.
I was wondering if you post your jerky recipes anywhere i like the sound of the green chilli?
Unfortunately I don’t share certain recipes for my Beef Jerky. I’m meeting with a co packer soon to see about manufacturing my jerky and bringing it into the marketplace. So I guess you could say my jerky recipes are proprietary. Nevertheless you can experiment by using any basic beef jerky recipe which usually includes Soy Sauce, Worcestershire sauce, liquid smoke, onion powder, garlic powder, ground black pepper, paprika and brown sugar. Take those basic ingredients and simply add as much green chili powder to the marinade as you want. I’ve found that a substantial amount of green chili powder must be added to the marinade in order to taste its full flavor in the end product. I get my fresh green chile powder from Hernandez Fruit and Vegetable Stand in New Mexico. You can buy it on their website and have it shipped directly to you.
Here is a link to their website.
nmchilehub.com/
Are you trimming the meat while frozen?
Yes I trim the fat while the meat is frozen. Eye of Round is easily trimmed due to it being so symmetrical. Thanks for watching.
I'm from New Mexico and I thought thin jerky was the normal. Yall don't make it thin elsewhere?
I’m from California and all the jerky out here is thick cut and over processed. We have a home in Arroyo Hondo NM. That’s how I know about NM thin jerky. Now we love it thin and dry.
I’m from nor cali all the asian jerky is thin and sweet spicy yum 😋
How far back does the carriage go on that beautiful machine? I'm trying to slice full pork bellies, need about a 9 inch capacity. Thank you for your video, I saved it.
Hi there. The carriage slides back 8 1/4 inches. Hope this helps. Sorry to get back to you so late.
@@Cookingwithsteveg thank you for your reply.
man i probably missed it. but what size this you use to slice the meat?
1 on dial works best.
@@Cookingwithsteveg awesome thank you!
Wow, you can use that for pho.
Yep I lent the slicer to my buddy to slice paper thin beef and pork to make Pho and Shabu-Shabu. Thanks for watching.
Did you freeze ur eyeround !?
Yes. It was frozen solid. Before slicing it I thawed it slightly in the refrigerator for 24 hour. It was still semi frozen when I sliced it. It just wasn’t rock hard.
How much shrinkage do you get on 10# of meat? Most of what I've seen is saying about 50% shrinkage or loss.
Great question, James. 10 pounds of raw meat yields about 3 to 4 pounds of dried product. Depends on the marinade too. When I do sweet marinades with palm sugar the marinade dries more on the meat therefore I get 5 to 6 pounds of dried product from 10 pounds of raw meat.
When I make jerky 10 lbs of raw meat converts to about 3 lbs of dehydrated jerky
What's the best beef to use for this?
Eye of round.
How long did you dehydrated the meat for ?
At what temperature?
I dehydrate mine at 160 degrees (that’s the maximum temperature on my Nesco Snack Master Dehydrator) for about 2.5 to 3 hours. It’s really dry at 3 hours.
So can this thing slice veggies?
I’ve yet to slice veggie but I’m confident it can easily slice vegetables like zucchini, eggplant, potatoes, cucumbers etc.
R u gonna show us how u , made the jerky ?
For sure in 2023 I’ll show you how to make delicious beef jerky from start to finish.
@@Cookingwithsteveg Can't wait
Can this machine slice meat that is at a normal room temperature, not necessarily rock solid
Yes. When slicing meat at a normal thickness this machine work fantastic with room temperature meats.
Better to have a "little" frozen. If completely room temperature, its very messy- blood and tissue fly everywhere---
I used to work in a sub shop and we bought shredded steak to make steak and cheese. After we found this trick, we could sell our sub for less.
It’s a real time saver.
Are you talking about shredded or sliced?
I just took delivery of what looks like the same slicer but under a different brand name.
Today, prior to seeing this video, I tried slicing eye of round at 4.5mm setting. Meat was not frozen and I was very disappointed with the performance.
The meat would ‘catch’ on the blade/center piece when trying to pull the tray back to cut another slice. Additionally, the bottom part of the block of meat wouldn’t cut - it was sort of falling into the space between the blade at meat tray. So I would end up with a lip that I needed to manually trim every few slices. And what a mess was made overall.
No doubt frozen meat would remedy these issues. I just didn’t think you were supposed to cut frozen meat on these consumer grade slicers - was your meat literally frozen solid?
It does not look frozen solid. Too floppy for that. I would say about 2 hours in the freezer "frozen". I had similar problem with that meat lip you described, even though I slice it by hand. Last part of the meat was just doing its best to dodge my knife. Partialy freezing the meat beforhand helped a lot.
I wish you luck with your slicer and lots of fine jerky
you sold me the slicer
Enjoy. I really love mine!
Is it an expensive machine?
It was $350.00. That’s expensive in my world. But it’s a worthwhile investment. I’m happy I saved and saved for it. Thank you for watching. Take care
Steve
Hey what type of meet do you get ?
The meat I use is called Eye of round.
Where do you buy your meat?
West Coast Prime Meats in Brea California
Is Beswood brand same as Vevor brand?
My apologies. That I do not know.
Does this have a sharpener?
Opp! You answered in your other video. Yes, it does. ☺️
No worries. It’s a great machine. I’m really happy with mine. Enjoy
@@Cookingwithsteveg thanks ☺️ the non chewy beef jerky piqued my interest as I have TMJ and can't handle the thick stuff. I've been making ground beef sticks which are great, but jerky would be nice.
@@n.a.garciafamily Eye of round would be best for tmj as it is the leanest. I hope it works out for you.
How did you get it cut into 5" chunks?
I used a very long sharp heavy duty J.A. Henckels knife.
@@Cookingwithsteveg My wife probably would use a cleaver and mallet! LOL
@@tclodfelter8789 That may work as well. But I’m having images of the chunks flying across the kitchen 😂
@@Cookingwithsteveg The dogs don't mind... LOL
@@tclodfelter8789 😂 My dog would sit ever so obediently right next to my leg just waiting for an escapee! Lol There was always some collateral damage.
Quiero escucharlo en español
Hope you're still out there making videos. How's the longevity of your slicer?
Hello. I sure am still making videos. I haven’t make anymore videos with the slicer but I do use them fairly often. I have 2 of them. One is in our home in New Mexico and the other here with in Pasadena. They are holding up nicely. No problems so far. Thanks for watching and commenting.
Steve
temp and time?
I dehydrate my beef jerky using NESCO snack master dehydrators. I set them to the High Setting 160 degrees for approximately 3 to 3.5 hour. I rotate and flip the jerky every hour to insure even completion. Your results may vary.
Actually, it would have been nice to see real time.
4:23 ❤yes hésite
Yes hélice 😂
Chewing beef jerky is to humans what chewing the cud is to cows.
You compared humans to cows 😂😂
I'm from NM. I think your first cut was the ticket. You're going too thin.
Can you just get the butcher to slice it for you
You can’t find a butcher to slice it this thin, at least where I live. This is for people who want to slice a lot of meat and have control of the quality and overall product outcome.
Looks good but some of us can't afford 350 dollars for a meat slicer
expensive toy