You’re just saying that because I have a jerky run scheduled for tomorrow.
Note:
Slicing half-frozen chuck roasts should be done with care and frequent breaks.
Good article, by the way.
If you’re making jerky, you could put some away to bring to the shoot. Or, just make some more to bring in about six months.
Maybe you could slice the half-frozen meat with a jig saw. :-)
(Thanks, Mister.)