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Thread: Extending the Hunt

  1. #1
    Senior Member bluecat's Avatar
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    Extending the Hunt

    I guess DP and I were on the same wavelength over the weekend. I had some whole muscle meat that I earmarked for strip jerky and over the weekend I sliced them up.




    They were still pretty frozen when I sliced them, but slicing is easier when your meat is frosty.




    I kind of messed up on my marinade. I started mixing it and then realized I was looking at my sausage recipe. I'd already added more salt than the strip jerky recipe called for, so rather than waste what I'd done, I eliminated the soy sauce lite which adds more salt than flavor in my opinion. I added cranberry juice in its place so that all the spices could distribute evenly in the meat. I also added nutmeg from my sausage recipe which also was not in my strip jerky recipe. We'll see how it all goes together in a day or so. Right now the strips are marinating in some plastic bags in the fridge.

    Altogether I sliced up 8 1/2 pounds of various thick cuts.
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  2. #2
    Senior Member DParker's Avatar
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    Nice. Let us know how it turns out. That looks like a good slicer. Which one is it?
    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

  3. #3
    Senior Member bluecat's Avatar
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    It's a Berkel. Basically, I just kept looking for a slicer that contained no plastic. Expensive like yours but worth it.

    I'll have to find out the model number. I also wanted one with a standard blade in case it ever needed to be replaced.
    Zombie Response Team

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  4. #4
    Senior Member bluecat's Avatar
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    I figured if the slicer couldn't get through it, the Stihl in the background would come in handy.
    Zombie Response Team

    I write English not so well, but this thin string for sewing or fabric-making my funny wheel getickles. Baron von Schtupp

  5. #5
    Senior Member bluecat's Avatar
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    Quote Originally Posted by bluecat View Post
    They were still pretty frozen when I sliced them, but slicing is easier when your meat is frosty.
    Realizing this is a family show, I had to come up with an alternative way of saying what I was trying to say.
    Zombie Response Team

    I write English not so well, but this thin string for sewing or fabric-making my funny wheel getickles. Baron von Schtupp

  6. #6
    Senior Member DParker's Avatar
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    Quote Originally Posted by bluecat View Post
    Expensive like yours but worth it.
    Damn...you're not kidding. Do you know which model it is?
    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

  7. #7
    Senior Member bluecat's Avatar
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    Quote Originally Posted by DParker View Post
    Damn...you're not kidding. Do you know which model it is?
    I'm going to get it tonight when I'm home from work. I know I got it at Webstaurant Supply and paid about 800 for it but I think that price is way low now.
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  8. #8
    Senior Member Swamp Fox's Avatar
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    It's the teak handles and knobs that add up ...

  9. #9
    Senior Member Swamp Fox's Avatar
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    Quote Originally Posted by bluecat View Post


    They were still pretty frozen when I sliced them, but slicing is easier when your meat is frosty.

    Quote Originally Posted by bluecat View Post
    Realizing this is a family show, I had to come up with an alternative way of saying what I was trying to say.

    Somewhere, somehow, someone's head is exploding ...


    You should be ashamed of yourself.


    On the other hand, no one likes to paddle a canoe with a rope.

  10. #10
    Senior Member bluecat's Avatar
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    Quote Originally Posted by DParker View Post
    Damn...you're not kidding. Do you know which model it is?
    It's an 825A with 10" diameter blade I believe. They list for about 1,100 now.
    Zombie Response Team

    I write English not so well, but this thin string for sewing or fabric-making my funny wheel getickles. Baron von Schtupp

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