Jerky Slicing?

CJ

I've sliced a Top Round right out of the Fridge and it went well.
Yesterday I sliced a Flat Brisket out of the Fridge and as the meat 'feeder piece' became smaller the slices started to want to roll up under the blade. I'm thinking that next time I'll partially freeze the meat to make it more manageable. Any thoughts on this? Go from Refrig to Freezer? Or from Freezer to Fridge? Any inputs on the best meat temperature for slicing?
Thanks for any inputs..... CJ, by the way I am using a Chef's Choice electric slicer.

WessB

CJ,
I always partially freeze meat before slicing for jerky. It just makes it a LOT more manageable.[p]Wess

Rumrunner

CJ,[p]Either or, makes no difference as long as the meat is good and stiff. Ditto to what Wess said.