Beef Jerky on the Smokin-It#3

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A little pricy but had to test out my new slicer:

Sliced up one across the grain and one with...

http://s660.photobucket.com/user/de...B2B1135E-0B1B-4C3C-848D-38FF85A2BCE1.jpg.html

Hit the first two out if the cooler...

http://s660.photobucket.com/user/de...65FFA8BB-7733-44B8-A033-6133BB03952E.jpg.html

http://s660.photobucket.com/user/de...E9080B9C-4D1B-408F-B1DE-3ED66EA18921.jpg.html

http://s660.photobucket.com/user/de...27F7957A-677C-4B48-91B7-3F6BFF76478E.jpg.html

http://s660.photobucket.com/user/de...7074590B-8C43-43DF-AAB6-A437F6AA59B9.jpg.html

The product was rolling a little by the end and leaving a tail...not sure if the blade is dull or just didn't like the "warmish" meat... Decided to partially freeze the next two.
 
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I am IN.

Love jerky.

Looks like that new slicer is working great.
 
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C Farmer;

Yes it works, pretty nasty clean up though...

Not even close to being ready to slice up my rte pastrami I have curing.

I'll be tearing that thing all the way down prior to slicing my fully cooked product. Got some funk out if the warning plate and the slicing table has a nice silicone bead??!! Weird.

I did notice my local grocery store (CUB Foods) has two of these same units in their deli (and a new one, as well).
 
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I'll hit these in the smoker tomorrow afternoon...maybe some cold smoke with the amazen smoker first, then bump the temp up?? We'll see!
 
Dert, morning..... Nice slicer and the meat looks great.....
When you smoke that stuff..... Try and get the surface dry.... blot with toweling and maybe place in the smoker at 100-120 ish for a few hours with dampers wide open.... IMO, smoke and moisture, on the surface of the meat, will make an "acid rain" type solution and taste bitter... the drier the surface, the better... then apply smoke....
 
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