So without going out and purchasing an expensive meat slicer, I am trying to figure out a poor mans way of being able to cut meat at fairly perfect ¼” slices. Does anyone have any at home strategies for pulling this off without the slicer. I mean, I can get close by hand but it never really works out and I have slices all over the place that are too thick and thin. I wish there was some sort of plastic jig or something else I could use. Anyone do anything special for evenly sliced meat???