6 Best Jerky Slicers For Venison That Old Hunters Swear By

There’s a special kind of satisfaction that comes from a freezer full of venison, but a daunting task lies between that harvest and a pantry stocked with jerky. Slicing pound after pound of meat by hand is a tedious chore that results in uneven pieces, leading to a mix of over-dried and under-cured jerky. The right slicer changes the game entirely, turning a mountain of meat into perfectly consistent strips ready for the marinade and dehydrator.

Disclosure: As an Amazon Associate, this site earns from qualifying purchases. Thank you!

What to Look For in a Venison Jerky Slicer

The first and most important decision is choosing between a manual and an electric slicer. There’s no single right answer; it hinges entirely on how you work and how much meat you process. A manual slicer gives you incredible control and is perfect for the hunter processing one or two deer a season. An electric model is all about efficiency, capable of turning an entire hindquarter into jerky strips in a fraction of the time.

Beyond that core choice, a few features are non-negotiable. A high-quality stainless steel blade is essential for clean cuts and food safety. Look for a smooth, non-serrated blade, as it won’t tear the meat fibers. You also need a reliable thickness adjustment knob that locks firmly in place—nothing is more frustrating than a dial that drifts mid-slice.

Finally, think about cleanup. A slicer that’s a nightmare to clean won’t get used.

• Removable Carriage: Can you take the meat tray off for easy scrubbing?
• Blade Access: Is the blade easy to remove or clean around safely?
• Sealed Components: Are there a lot of nooks and crannies for meat scraps to hide?

A slicer that’s easy to break down and sanitize will be a tool you look forward to using, not one you dread cleaning up.

Weston Manual Slicer: Heavy-Duty Precision

When you pick up the Weston manual slicer, you know it’s built for a purpose. This isn’t a flimsy kitchen gadget; it’s a heavy-duty piece of equipment made from coated steel and a serious stainless steel blade. It feels like something that belongs in a butcher shop, and it performs that way, too.

The key to using any manual slicer, including this one, is to work with partially frozen venison. The firm meat allows the blade to glide through without tearing, and the long handle on the Weston gives you the leverage to make smooth, consistent cuts with surprising ease. It’s a deliberate process, but the results are flawless.

This slicer is for the person who values precision over speed. If you’re processing a single deer and want every single slice of jerky to be a perfect 1/4 inch thick, this is your tool. It’s an investment in quality that, with proper care, will likely outlast you.

LEM Big Bite Slicer: Consistent Cuts Every Time

LEM is a name that commands respect in the world of home meat processing, and their Big Bite Slicer lives up to the reputation. While it’s also a manual slicer, it feels a bit more refined than some of the pure workhorses. The gear system is incredibly smooth, which translates to less muscle and more finesse.

The stability of this unit is a major selling point. Its large base with suction cup feet means it stays put on your counter, even when you’re applying pressure to a large, cold roast. This stability is crucial for both safety and achieving those paper-thin, uniform slices that make for premium jerky.

Think of the LEM as the perfect middle ground. It has the heavy-duty build to handle any cut of venison you throw at it, but with the thoughtful design that makes the process feel less like a chore. It’s a reliable partner for turning your harvest into a shelf-stable protein.

BESWOOD Electric Slicer for Large Venison Batches

If you’re the hunter in your group who ends up processing everyone’s deer, a manual slicer just won’t cut it. The BESWOOD electric slicer is where you make the leap to serious efficiency. This machine is designed to handle volume, turning hours of slicing into minutes of work.

The heart of the BESWOOD is its chromium-plated carbon steel blade, which holds a razor-sharp edge far longer than basic stainless steel. Paired with a powerful motor, it slices through partially frozen venison without bogging down. This means you can process an entire backstrap or round into jerky-ready strips without stopping to let the motor cool.

Of course, with power comes responsibility—and a larger footprint. This isn’t a slicer you’ll tuck away in a drawer. It requires dedicated counter space and a more involved cleaning process. But the tradeoff is immense; the time you save can be spent on other processing tasks or simply relaxing after a long hunt.

Hi Mountain Jerky Board: The Traditionalist’s Pick

Sometimes, the best tool is the simplest one. The Hi Mountain Jerky Board isn’t a slicer in the mechanical sense; it’s a brilliant, time-tested jig that guarantees perfect cuts with a tool you already own: a good knife. It’s a simple concept—a high-density plastic board with slots to guide your blade for perfectly uniform 1/4" or 3/8" slices.

This is the ultimate choice for the minimalist or the hunter who truly enjoys the craft of processing their own game. It’s lightweight, virtually indestructible, and cleans up in seconds. You can throw it in your pack for a hunting camp or use it on the kitchen counter. There are no moving parts to break or motors to burn out.

The obvious tradeoff is speed. This method is entirely dependent on your own effort. However, it forces you to develop good knife skills and connects you more deeply to the process. For someone making a few pounds of jerky at a time, it’s an elegant, effective, and incredibly affordable solution.

Guide Gear Slicer: A Solid, No-Frills Workhorse

Not everyone needs a commercial-grade machine, and that’s where the Guide Gear Slicer shines. This is the quintessential "good enough" tool in the best possible way. It’s an affordable electric slicer that delivers reliable performance for the average hunter processing their own venison each year.

This slicer provides the speed and convenience of an electric model without the hefty price tag of a premium brand. It has the core features you need: a decent stainless steel blade, adjustable thickness, and basic safety guards. It gets the job done efficiently for small to medium batches.

You have to understand its limitations. The motor might heat up if you run it continuously for an hour, and the components aren’t as heavy-duty as a KWS or BESWOOD. But for turning a few roasts into jerky on a weekend, it’s a massive step up from a knife and a smart investment that pays for itself after processing just one deer.

KWS Premium Electric Slicer for Serious Processors

For the homesteader or hunter who processes everything—venison, pork, and beef for jerky, roasts, and deli meats—the KWS slicer is the end-game machine. This is a semi-commercial unit designed for power, precision, and durability. It’s an investment, but it’s the last slicer you’ll ever need to buy.

Its high-wattage motor and Teflon-coated blade can handle anything from slightly chilled to deeply frozen meat with ease. The built-in, dual-whetstone sharpener keeps the blade perfectly honed without ever having to remove it. Every component, from the carriage to the adjustment knob, is built to withstand heavy, repeated use.

This slicer is overkill for someone making a single batch of jerky a year. But if you view meat processing as a core part of your self-sufficiency, the KWS eliminates bottlenecks. It transforms massive processing jobs into quick, satisfying tasks, giving you more time to focus on other things.

Maintaining Your Slicer for a Lifetime of Use

A meat slicer is a precision tool, and neglecting its maintenance is the fastest way to ruin your investment. Proper care is not optional; it’s essential for performance, safety, and longevity. The most critical step is cleaning it immediately after every use. Never let meat dry on the blade or carriage.

Break the slicer down as much as the manufacturer allows. Use a brush, hot water, and a good degreasing soap to scrub every surface that came into contact with the meat. After cleaning, it’s wise to wipe it down with a food-safe sanitizer to ensure no bacteria is left behind.

A dull blade is a dangerous blade. It requires more force to cut, which increases the risk of slipping, and it will tear the meat instead of slicing it cleanly. Use the built-in sharpener on an electric model regularly, or learn to properly hone the blade of a manual slicer. A sharp, clean, and properly lubricated slicer will be a trusted tool in your kitchen for decades.

Ultimately, the best jerky slicer is the one that fits your scale and your philosophy. Whether you choose the deliberate craft of a jerky board or the raw efficiency of a premium electric model, the goal is the same. Investing in the right tool transforms venison processing from a laborious chore into a final, rewarding step of the hunt.