ordered a new meat slicer

wabi · Post by **wabi** » Fri Nov 27, 2009 9:10 pm

The old slicer gave it up year before last (cheap plastic base & housing) and I've been hankering for some venison jerky (not the pressed ground venison I usually make - I need a change). I got a Cabela's Christmas catalog and they had a small one with a cast aluminum base on sale from $130 down to $70. Couldn't resist!

Cabela's Slicer

Now I'll know what to do with those tough old backstraps from the next deer!

(some of the best jerky you'll ever taste is backstraps sliced cross grain

)

Also took advantage of the free shipping on orders over $99. by ordering the wife a little Christmas present to get the total high enough to qualify. Could have bought some broadheads to do it, but I figured I'd better keep her in a good mood before I put anything that sharp within her reach!

one shot scott · Post by **one shot scott** » Fri Nov 27, 2009 9:15 pm

Looks like a sweet little machine wabi! and cuts up to 7/8" too! I think you got a bargin. It looks like it could do a number on knuckles too

wabi · Post by **wabi** » Fri Nov 27, 2009 9:20 pm

one shot scott wrote:It looks like it could do a number on knuckles too

The old one was really good at removing calluses from the tip of my thumb.

You quickly learn to use that little plastic "feeder" when it gets close!

vixenmaster · Post by **vixenmaster** » Fri Nov 27, 2009 9:25 pm

Good deal, lets see some sliced backstraps when it comes in!

dick195252 · Post by **dick195252** » Sat Nov 28, 2009 7:37 am

That should do the Trick

Grizzly Adam · Post by **Grizzly Adam** » Sat Nov 28, 2009 7:39 am

And off you go!

Sliver · Post by **Sliver** » Sat Nov 28, 2009 10:14 am

That looks like it will do the trick for sure....

Let us know how your jerky turns out wabi!

BTW post 1600

had to point that out.... don't think I will catch up to you though wabi

Dave1 · Post by **Dave1** » Sat Nov 28, 2009 10:27 am

Ever had/made venison cubed steaks? We love'em grilled or fried.

Debone the hams, slice/cut steaks about 1/2"-3/4" thick, run them thru a cubed steak machine twice (once east-west, once north-south), then package in meal size portions.

They are quick and easy to cook and tastes great.

Dave