LEM Jerky Slicer...

[@bsthomas425]

Nice job. I am excited to see your dehydrating video !!!

[@Mrcfrickie]

I just bought the attachment and realized that you don't want to tenderize them first, it tears the steak up. I have my first batch in the dehydrator right now, can't wait to try it!

[@rbljackson]

Have you tried the tenderizer yet? thinking about getting that to speed up the jerky slicing....but also want to have the tenderizer for making chicken fried venison steaks

[@TuckerC270]

Yes I have. It's awsome when it comes to Swiss steak. I think it's too aggressive on anything that is made to hold in moisture.

[@calnetwork3474]

What's it look like after it's cut? You don't show us the results.

[@jackjuby9520]

Are the blades adjustable for thickness or is it a fixed thickness?

[@TuckerC270]

I don't believe they have any adjustments. I do know to clean though, you take all the blades off. You could probably make spacers to get thicker or thinner cuts. I found the slices to be an appropriate size.

[@jackjuby9520]

@@TuckerC270 reason I ask is we make duck and goose jerky but slice it quite thin

[@dugefresh7063]

If your jerky meat isn't slicing all the way through cleean your cutting blade may be installed incorrectly the correct positiong of the cutting blade is so when it sits it it's place the end blade of the cutting blade should be orientated on the OUTSIDE of the end tenderizing blade, FYI!

[@grisseldog]

Your light shud have been on your side of the bowl and camera looking down into bowl.