Weston Jerky Carving Board
For years, I've been using the Hi-Mountain Jerky Board, and this is essentially the same thing but offered at a lower price. The oak board is surrounded by oak trim, offset at a different thickness on either side—¼ inch and 3/8 inch. It's incredibly simple to use: just set your venison roasts or (as the photo shows) goose breasts on the board, then allow the trim to guide the knife as you slice for evenly thick pieces of jerky. It comes with an extra board that Weston says to use for thinner slices of meat and vegetables, but I've always used it as a handguard to press down on the meat as I slice. Depending on its firmness, the meat does tend to slide, resulting in varying thicknesses. To combat this, place meat in the freezer for 30 minutes to an hour, then slice it in a semi-frozen state. Also, the knife tends to dull easily, so try to keep the edge from cutting against the wood trim as you slice.