How to make perfect slices for homemade jerky.

Jerky-making has been a snap since I found out how to do this:

Mmmm... 4 pounds of meat.

All you need to do is freeze your meat, then thaw it overnight in the fridge.  It'll be half-frozen, the perfect consistency for being firm yet easy to slice.  You have to move somewhat quickly once it's slicing time, or else the meat will start to get too wobbly for uniform slices toward the end.  Meat that's half frozen is also perfect for cutting out the normally difficult fat and gristle, which you really don't want in jerky anyway.

A sushi knife helps too, but any non-serrated sharp knife should do.

I've been fiddling with jerky recipes, so expect to see a couple soon.