270 Indexed Slicer

Competition BBQ'ers know that if you want to "win the money", you'd best give the judges their favorite cut of pork...the Money Muscle...with perfect "mouth feel" and presented as professionally-looking (uniform) slices!  Now you can nail "mouth feel" while creating beautifully uniform slices of that Money Muscle (even if your knife and cooking skills are less than perfect) using our Indexed Slicing Jig.  (It also works great for slicing tenderloin, baguettes for crostini, cakerolls...etc!)   Cut on a bias (angle) or on the vertical (straight up and down), and change the thickness to create the desired mouthfeel.  That's right....if you've overcooked your meat, use the jig to select a thicker cut.  If your meat is a bit underdone, position the indexing board for a thinner cut and consider cutting it on the bias!   Or use the continuous groove to do a "controlled freehand" slice!   The indexing board is milled to create slices of approx 1/2", 5/8", and 3/4" thickness, plus a continuous