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I am using a dehydrator to make jerky from boneless skinless chicken breasts. Cutting these by hand is too time-consuming and produces uneven pieces which finish dehydrating at various times. What is the quickest way to remove the fat from and evenly slice chicken breasts for jerky?

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Freeze the breasts, then use a mandoline to make even slices. (If you have access to a deli slicer with its rotary blade, that would be even faster; however, a mandoline slicer is more typical in a home kitchen.)

The freezing keeps the relatively small pieces of meat stable so they will slice more evenly. Frozen breasts slice more evenly even by hand in my experience.

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    I do this too. I will say that you want the meat partially frozen though. If it's rock hard there will be no slicing. – Sobachatina Feb 26 at 2:17
  • You're missing a closing parenthesis. – Kat Feb 27 at 3:29

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