Cut every single slice exactly the same with our Meat Slicing Board Kit! Ensure consistent batches of jerky by using this slicing method to give you uniform thickness on every slice of meat. This kit includes everything you need to start slicing meat immediately. This is the perfect addition to any jerky maker's toolbox. Get one today and get well on your way to being a jerky making pro! Includes: 10" Professional Meat Slicing Knife Bamboo Slicing/Cutting Board Bamboo Push Stick 1/8" HDPE Slicing Spacer (reduces slices to 5/16") 1/16" HDPE Slicing Spacer (reduces slices to 1/4") anti-slip mat 2 oz. Food Grade Mineral Oil
- Slice meat into jerky perfectly...everytime!
- 100% solid bamboo cutting board
- Selectable meat slicing thickness (3/16", 1/4", 5/16")
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Slicing the meat is an often overlooked, important step to making good, consistent beef jerky. Making jerky out of pieces of meat with varying thicknesses makes for some pieces being drier than others. Our Bamboo Slicing Board is made to give you consistent results slice after slice, reducing the waste on each jerky batch making each piece of jerky as good as the next. Master meat slicing and you are one step closer to being a jerky making master! With proper care of your Bamboo Slicing Board, it will be in your tool box for many, many years!
Included in this kit:
1 - 2oz. Food Grade Mineral Oil
1 - Bamboo Slicing Board
1 - 10' Stainless Steel Professional Cutting Knife
1 - 1/8" Depth Insert
1 - 1/16" Depth Insert
1 - Bamboo Safety Push Board
1 - Non-slip Mat
Step 1 - Cleaning your bamboo slicing board
First things first, clean your bamboo slicing board by using hot water and soap, or a dilution of bleach and water (1 tablespoon of bleach per gallon of water). Make a habit of wiping dry your bamboo board after washing. Never let your bamboo slicing board soak in water and never place it in the dishwasher. This will lead to the wood warping and cracking.
Step 2 - Seasoning your bamboo slicing board
Season your bamboo slicing board with our food-grade mineral oil. Oiling a cutting board helps fend off-odors and stains and seals it to keep it from cracking. It also makes it easier to wash.
The first time you season your board, aim to really saturate it. You can use a dish towel, gloves, or even your bare hands. Pour a generous amount of mineral oil onto the board and rub it into all sides and grooves of the cutting board. Once you've applied your first layer, it may look like there's a thick oil slick on top of your board, but let your board rest until it's fully absorbed. When sealing your board for the first time, repeating the application of the oil process about 2-3 times to ensure there are no thin areas or extra-thirsty spots.
After the initial seasoning, to maintain the oil in your board, simply apply a small layer of oil when the surface begins to wear thin.
To know when it's time to re-oil your board, simply sprinkle a few drops of water onto your board. If the board is properly seasoned, water will bead on its surface. This is a good indication that nothing is going to penetrate the wood. Over time, its water-repellent properties will start to diminish and that's when it's time to apply another layer of oil.
Step 3 - Slicing your meat!
Place your cutting board onto the non-slip mat. The non-slip mat will provide a safe stationary foundation when slicing your meat. This will prevent your board from sliding all over your countertops.
Place your desired meat selection onto your cutting board. Using the Safety Push Board, gently apply pressure onto the meat to secure it in place and protect your hand from the slicing knife.
Place the blade of the 10-inch stainless steel slicing knife against the top of your cutting board, and glide it against the top of your cutting board while pushing and pulling the knife in a slicing motion. The top of the cutting board acts as a guide to ensure a level and uniform cut of meat.
Once the meat has been sliced, simply remove the slice of meat and repeat.
The slicing depth of the bamboo slicing board is set at 5/16 inch deep. For thinner slices of jerky, simply insert the 1/8 inch Depth Insert. This will provide a 3/16 inch slice of meat.
That's it! That's all there is to it! Now you can get to seasoning your meat and preparing it to be dried.
Reviews | Q&A
This board works. I didn't know what to expect really. I make jerky a few times a year but probably not enough to get a electric meat slicer. This board works really slick and it doesnt take up much space at all. It makes even slices and its super simple to use. I dont always use the pusher much I usually use my hand but i guess i use it when the piece of meat gets really thin. I also use it as a ruler to cut the slices into strips too. But other than that its a good kit and easy to use.