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Vertical manual beef jerky slicer with red coated cast aluminium body, crank handle, C-clamp base, and stainless steel blades and combs

Excalibur

Excalibur EMJS Vertical Manual Beef Jerky Slicer

SKU CH-1Z7Q-XTFHQ

A vertical manual slicer with 32 stainless steel blades cuts meat up to 5 inches wide and 1.25 inches thick into consistent quarter-inch strips for jerky

  • Consistent quarter-inch strips from 32 stainless steel blades
  • Handles large cuts up to five inches wide and 1.25 inches thick
  • Secure mounting via built-in C-clamp on surfaces up to two inches thick
  • Stainless steel combs prevent jamming during operation
  • Includes stainless steel tongs for safe, clean meat handling

Purpose and Capacity

The Excalibur EMJS vertical manual slicer produces consistent quarter-inch jerky strips from whole muscle cuts. It handles meat up to five inches wide and 1.25 inches thick, yielding up to 15 strips per pass for home jerky makers and small-batch producers.

Operation and Clean-Up

A hand crank drives 32 stainless steel blades through cast aluminium construction with a red food-grade coating. The unit disassembles for washing and clamps to surfaces up to two inches thick without permanent mounting.

Included Accessories

Two stainless steel combs guide meat through the throat to reduce jamming, while matching tongs keep hands clear of the blades during feeding. Both tools are dishwasher-safe and store with the slicer.

Highlights

  • Consistent quarter-inch strips from 32 stainless steel blades
  • Handles large cuts up to five inches wide and 1.25 inches thick
  • Secure mounting via built-in C-clamp on surfaces up to two inches thick
  • Stainless steel combs prevent jamming during operation
  • Includes stainless steel tongs for safe, clean meat handling

Specifications

No published specifications for this item yet.

Questions about this item

How do I install the Excalibur EMJS Vertical Manual Beef Jerky Slicer on my counter, and what step do people often miss?

Mount it using the built-in C-clamp onto a flat surface up to 2 inches thick, ensuring the clamp is fully tightened before use to prevent shifting during operation.

What maintenance or replacement will the Excalibur EMJS slicer need over time?

The 32 stainless steel blades and two stainless steel combs are durable, but hand-wash and dry all parts after each use to prevent corrosion; no scheduled replacement parts are indicated.

What limit appears first when slicing large batches continuously with the Excalibur EMJS?

The chute accepts meat up to 5 inches wide and 1.25 inches thick, producing 15 quarter-inch strips per crank cycle, so oversized pieces must be trimmed first to avoid jamming.

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