Frugal and Energy Efficient Living

Love making jerky, and a slicer would make the job a lot easier.

If you can't find one, however, try cutting the meat into blocks and then chilling it until it is firm, but not frozen, maybe about 45 min depending on your freezer.

I use an 8 in filet knife from walmart ($6). With that knife and the meat semi-rigid, you can cut paper thin if you want. I prefer to make it about the thickness of 2 dimes myself.

The drawback is that the hand holding the meat gets so cold it's painful.