I have a meat slicer and find it very useful when dehydrating beef and also slicing cold joints. Of course a knife does the same job but my slices are always wobbly; the slicer makes them look more elegant 😂 I semi freeze a joint then slice it. Pop on the dehydrator racks and sprinkle with salt. 70 degrees for a few hours (time depends on the thickness of the slices and your preference for chewy or crispy). Bloody delicious and worth the effort. Is it as nice as mason’s meat? For me, no. Their’s is more tender and I wish I could have that finish rather than my chewy or crispy finish. However, it is cheaper and the satisfaction of doing it yourself is good. Bonus is you can make pemmican bars too…make sure it’s super crispy and blend in a food processor, then add beef fat. Heaven.