Slicer guide for angled cutting

  • My butcher gave me guidance on slicing jerky at a 45 degree angle across the grain for best jerky. I decided to make myself a guide for consistent cutting. Measured the size I wanted, made a mold from scrap wood, melted some HDPE plastic (it has the #2 recycle guide) in a loaf pan at 400 degrees in the oven (don’t line with parchment paper). Drilled 2 holes in back of mold and put in 2 large headed nails. The nails are hit on the back side to knock out the mold Ed plastic. Put the melted plastic into the mold and covered with the wooden door and put on 2 clamps. Left for a couple hours to cool. Two small screws in door to pull it off once cool. Hammered the nails in the back and knocked out my rough block. Sanded off the edges and used a lighter to get rid of any plastic ‘hairs. Voila! Used the guide yesterday and worked great.


  • Military Veterans Sous Vide Canning Traeger Regular Contributors

    jfyoung45 that sounds really clever and shows some great can-do! My brain isn’t telling me how you use it though… do you lay the block on top of meat with knife against it to get started at your angle?

  • The bottom of the block (as it is resting on the table) sits on the slicer guide as though I was going to slice the block. My meat is almost frozen , so quite stiff, and rests on the 45 degree angle facing towards the blade. The block is tall enough the the meat goes through the slicer but the block never gets close to the blade, This was the second attempt as I modified my height, so simply remelted the plastic and repoured. No damage to the loaf pan either…so wife was happy too.

  • Military Veterans Sous Vide Canning Traeger Regular Contributors

    jfyoung45 thx for the explanation, love seeing what a clever handyman can come up with!

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