Manual Jerky Slicer -Are they any good?
 

I am looking at the Cabela's jerky slicer...anyone have one? Good/bad points?

Thanks

I would save your money and par freeze and slice by hand or add a few more hundred and get a real slicer to use on all you meat. You'll save in the long run turning leftover roast beef, hams, Corned Beef and Turkey into cold cuts.
Here's mine.

http://www.sausage-stuffer.com/w6412...eat-slicer.htm
http://www.sausage-stuffer.com/meat_...ood_slicer.htm

A waste of money in my opinion.

First off - deer is not beef. There is tendons and ligaments and veins and arteries inside of a deer and these parts do not make good jerky.
Most times when you remove all the junk, you have little meat left to cut up into jerky and no way to hang it - dehydrate it is pretty good - but not the same as a smoke recipe.

My neighbor has a HOBART slicer and it would do a good job - if it was solid enough to cut. But most times the meat falls apart when you try to slice it.

You are probably better off making deer pepper sticks.