Cabela's Jerky Slicer attachment Review
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- Опубликовано: 9 фев 2025
- A short review on the Cabela's Jerky Slicer attachment. I give this slicer a 7/10 on my review!
Two things i would say that knock this down to a 7 is, cleaning it after use is a pain in the ass, and meat CAN NOT be frozen to work properly!
I see that Cabelas has redesigned these grinders again. I'm glad i bought mine when I did.The model you got there is no longer available.
I have heard nothing but negative things about cabelas ever since bass pro bought them out 👎
@Terrence Landon I saw the same 2 back to back comments from you guys a few days ago, but then it was hacking the girlfriend's accounts. Go away scammers!
@Kameron Caiden I saw the same 2 back to back comments from you guys a few days ago, but then it was hacking the girlfriend's accounts. Go away scammers!
Why is it one of you guys opened your account on Mar 5th and the other one of you opened one on Mar. 6th? Is this really a coincidence?
any chance you could tell me what the measurements are for the connection between the slicer and the unit, curious if it would fit on my kitchenaid unit which works on the same principle
Just a suggestion: Be sure to remove the silver skin before running the meat through the slicer. It will be easier on the machine and produce a better end product. :-) Great video, Thanks. Charlie
i used to always cut the silver meat out, but found out through trial and error, its easier to leave it on while slicing and go back through and trim it off once it is sliced.
can you please show us what the inside of the jerky slicer looks like?
i am looking for a way to process large batches of meat to make jerky
Know about the food grade silicone spray… that thing needed lube
Question. I bought one of these today (1/5/20). I have a new Dehydrator, which goes to 160 degrees. What kind of Time and Temp, do you use, for the 3/8" Slices?
depends on what you read honestly. 99% of everything you read says 160 is a fine temp for jerky, but there is also a lot out there that says 165 degrees is what you need it at. soooo that being said, i will let you decipher which one to go with!
@@heavyhornnation3272 I was looking mostly for a time, for the 3/8" slices. On my Dehydrator, I ran a batch, at 160, yesterday, and it took 9 hours. Thanks for the reply.
@@oceanpyrate yes, i usually run mine for 8-9 hours. also depends on how chewy or soft you want it. I prefer mine to more of a "jerky" than on the soft side
The cabelas dehydrator at 160 only gets to 155 degrees and I do mine for 4-5 hours using this slicer. When it feels dry put it in a Tupperware and close the lid. The heat will produce moisture and makes the jerky plyable and not crispy. I'm actually making my 3rd batch of deer jerky as I type this lol
Is that the half or three quarter carnivore I have the three quarter and love the thing keep up the good work
3/4 HP, the thing is a beast!
SWEET
Someone need to make a video on how much of a PITA the is to clean after use
Clean with hot water and it’s honestly not all that bad!
this looks to be a larger slicer than the lem slicer
That noise sounds like metal on metal and the fact that you said it got better over time sounds like it just made a bunch of tiny metal shavings with your meat.
it was metal on metal, there are little fingers that set inside of the slicer, which bend pretty easy. You just have to make sure they are not touching the cutting wheels
How much dose it cost if we want you to ship it at the Philippines?
or an image would be awesome as well
Pro tip: your meat needs to be frosty and have less silver skin.
That’s what she said
I’m looking for info on the foot paddle controller your using is it a carnivore product or something u had made
it was a carnivore product sold at cabelas