Members Login
Username 
 
Password 
    Remember Me  
Return to main website -> Forum Categories -> General Message Board -> NEED SOME FEEDBACK ON THIS QUESTION
Post Info TOPIC: NEED SOME FEEDBACK ON THIS QUESTION
apcowboy


Founder of The Meat Cutter's Club

Status: Offline
Posts: 5562
Date:
NEED SOME FEEDBACK ON THIS QUESTION
Permalink  

Question from a member, 

I'm looking for an easier way to cut up jerky.  Do you have any feedback about a Hobart attachment for my tenderizer model # 403.  I was wondering about an attachment called "Jul-Narrow". Or maybe you or someone else might know of some other type of attachment or equipment.   If you know anything or can guide me let me know.



__________________

Leon Wildberger

Executive Director 
RJ


Veteran Member

Status: Offline
Posts: 331
Date:
RE: NEED SOME FEEDBACK ON THIS QUESTION
Permalink  

I tried out an attachment to a berkel tenderizer for jerky, didn't care for it at all.

I used to place my jerky meat (denuded cow round) in the freezer and get a crust on it, then slice it on my slicer. If you do this make sure you clean and sanitize your slicer and the area around it.

A few years back I purchased a jerky slicer from Jacaard that works nicely.

http://www.youtube.com/watch?v=g3lI3W1A-GU



__________________
I'm not a vegetarian, but have eaten many animals that were.
Samkrow


Member

Status: Offline
Posts: 6
Date:
RE: NEED SOME FEEDBACK ON THIS QUESTION
Permalink  

I use a partially frozen chuck roast and julienne by hand. I suppose your attachment would work Old Man if you are merchandising bulk jerky.

__________________
BANDSAW BOB


Veteran Member

Status: Offline
Posts: 94
Date:
RE: NEED SOME FEEDBACK ON THIS QUESTION
Permalink  

The Hobart 403 tenderizer can take a julienne drop in unit. jul-narrow is a 3/16" cut jul-wide is 3/8 " and jul-exwide 3/4" They work ok, but they're pricey $ 1,000 to $ 1,100 each. If you don't make that much jerky and can use a painted unit that will give you a 1/4" cut, you can get a manual jerky maker for around $165.00 with optional motor $ 90.00 from meat processing products.com www.meatprocessingproducts.com/32040.html The Jaccard mentioned above is great if you have the need. There are also many attathhments that fit directly on your grinder drive made by LEM and others.
So, just determine how much you have to cut, and how much you want to spend. It will all taste the same.

__________________
Goldensteer


Newbie

Status: Offline
Posts: 3
Date:
RE: NEED SOME FEEDBACK ON THIS QUESTION
Permalink  

Your a butcher. Use your knife. Hand cut products have better quality.

__________________
womanbutchersunite


Veteran Member

Status: Offline
Posts: 43
Date:
RE: NEED SOME FEEDBACK ON THIS QUESTION
Permalink  

I use a deli slicer..i am more partial to the top round when making jerky...and slicing 1/4 of an inch, I have yet to have one customer complain :) (knock on wood)

__________________
Seattle2TexasX


Veteran Member

Status: Offline
Posts: 99
Date:
RE: NEED SOME FEEDBACK ON THIS QUESTION
Permalink  

I am with Goldensteer,,, Your a Meat cutter,, use your knife, BUT that all old school... lol

I cannt stand cutters today that HAVE TOO use a slicer. then NOPE, never seen it cleaned after use.. OH, now we got to a cooked ham to slice. OH will lol. then clean once dried on...


Hi All,, long time no seen

__________________
Steve JK West
JimmyMac


Veteran Member

Status: Offline
Posts: 303
Date:
RE: NEED SOME FEEDBACK ON THIS QUESTION
Permalink  

The best jerky I can think of is to use apprentices and develop their knife skills denuding and slicing cases of pectoral. It's a win-win.



__________________

extra ecclesiam nulla salus

 
ChefLazar5


Veteran Member

Status: Offline
Posts: 235
Date:
RE: NEED SOME FEEDBACK ON THIS QUESTION
Permalink  

Hello.
I have that part of a hobart but use it just to julienne meat, Its expensise and dificult to clean. I f youdo a lot of jerky its ok but other wise, slice it or by hand,,, love jerky

__________________

Alan Lazar
Burgermeister


Moderator

Status: Offline
Posts: 1513
Date:
RE: NEED SOME FEEDBACK ON THIS QUESTION
Permalink  

Mimeatguy wrote:

................. Myself I like a thin bladed knife honed to 5k grit cuts like butter......................



-- Edited by Mimeatguy on Sunday 14th of July 2013 02:12:07 PM

 what angle do you sharpen it at? What material has 5K grit, a leather barber's strop?



__________________
Mimeatguy


Veteran Member

Status: Offline
Posts: 99
Date:
RE: NEED SOME FEEDBACK ON THIS QUESTION
Permalink  

Burgermeister wrote:
Mimeatguy wrote:

................. Myself I like a thin bladed knife honed to 5k grit cuts like butter......................



-- Edited by Mimeatguy on Sunday 14th of July 2013 02:12:07 PM

 what angle do you sharpen it at? What material has 5K grit, a leather barber's strop?

 I use abrasive belts by 3M for finishing or honing they are called Trizact they're pretty sweet. I have them custom made and its kinda pricey but well worth it they last forever. Unlike your typical aluminum oxide belts where the grit flys off as you use them these are a very structured abrasive that sharpens itself as you use it, so to speak. Trizact belts are actually rated in microns. The finest being the 3 micron. There is a formula for converting to grit which I won't get into but it works out to the equivalent of almost 5000 on the CAMI (U.S.) grading system. Some abrasives use the FEPA or European scale which is a little different. To put into perspective I've read that Forschner knives are factory finished with an 80 micron edge which is the equivalent of about 185 on the CAMI scale. I'm not sure about that but that's what I read. On the other end of the spectrum straight razors are finished anywhere from 1micron down to 1/4 micron. When you start talking angles, for durability's sake I've been using 18 degrees. I have went down to 12.5 and that was so sharp they'd cut your eyes lookin' at it lol. But it's not very durable and you kind of have to baby it to make it last and touch it up often. But it's "scary sharp" almost made me want to wear a little more than a cotton glove. Almost. Hehe   Well that's probably a lot more info than you were looking for but I hope it is of some value to you. Oh and I did try the barber strops and that's cool and all but not as fast as my needs require. I may try a electric leather wheel with some diamond paste or cbn (Cubic Boron Nitride) just for kicks but I'll save Dad's old barber strop to hang on the wall of my daughters hair salon someday.    Peace all 

 

 

 

 



__________________
jason baker


Member

Status: Offline
Posts: 8
Date:
RE: NEED SOME FEEDBACK ON THIS QUESTION
Permalink  

Boneless blade on a saw does pretty good down to 1/4 inch

__________________
Baker
-


Guru

Status: Offline
Posts: 1713
Date:
RE: NEED SOME FEEDBACK ON THIS QUESTION
Permalink  

Mimeatguy wrote:

 

 I use abrasive belts by 3M for finishing or honing they are called Trizact they're pretty sweet. I have them custom made and its kinda pricey but well worth it they last forever. Unlike your typical aluminum oxide belts where the grit flys off as you use them these are a very structured abrasive that sharpens itself as you use it, so to speak. Trizact belts are actually rated in microns. The finest being the 3 micron. There is a formula for converting to grit which I won't get into but it works out to the equivalent of almost 5000 on the CAMI (U.S.) grading system. Some abrasives use the FEPA or European scale which is a little different. To put into perspective I've read that Forschner knives are factory finished with an 80 micron edge which is the equivalent of about 185 on the CAMI scale. I'm not sure about that but that's what I read. On the other end of the spectrum straight razors are finished anywhere from 1micron down to 1/4 micron. When you start talking angles, for durability's sake I've been using 18 degrees. I have went down to 12.5 and that was so sharp they'd cut your eyes lookin' at it lol. But it's not very durable and you kind of have to baby it to make it last and touch it up often. But it's "scary sharp" almost made me want to wear a little more than a cotton glove. Almost. Hehe   Well that's probably a lot more info than you were looking for but I hope it is of some value to you. Oh and I did try the barber strops and that's cool and all but not as fast as my needs require. I may try a electric leather wheel with some diamond paste or cbn (Cubic Boron Nitride) just for kicks but I'll save Dad's old barber strop to hang on the wall of my daughters hair salon someday.    Peace all 

This is the most valuable knife sharpening information I have recieved to date and I had only been waiting 15 years.  Thank you for sharing all that. 



__________________

 
Page 1 of 1  sorted by
 
Quick Reply

Please log in to post quick replies.
Return to main website -> Forum Categories -> General Message Board -> NEED SOME FEEDBACK ON THIS QUESTION
Tweet this page Post to Digg Post to Del.icio.us


Create your own FREE Forum
Report Abuse 		Powered by ActiveBoard