Cutting up raw meat, how? (DIY Biltong)

[Tuvra]

I know the Title is a bit trivial however stick with me.

Basically I am getting in to making my own Biltong at home, to cut the Biltong strips i need a silverside joint of beef (to start) which needs to be cut around 1/4" thick before being cut in to strips and what not. I was wondering if there is some kind of meat slicer that cuts raw as well as cooked joints with adjustable cutting thickness?

Obviously I am aware that this slicer would have to be cleaned when switching from raw to cooked joints.

If there is no such machine (for reasonable money), I assume it has to be done the old fashion way i.e. with a knife/cutter of some kind. I would need to buy a knife for the job plus a sharpening stone or what ever, I dont really want to spend much more than about £30 for both so this may be tricky.

Also any advice in regards to techniques for cutting etc would be very appreciated. While I am here, any tips on Biltong preparation would also be useful.

[Trevelyan]

My parents have got a slicing guide from Lakeland - it's actually meant for cutting bread easily but might help with what you need:

http://www.lakeland.co.uk/13173/EvenSlice

Also while looking for that I found an electric slicer which sounds ideal for the job, I've never actually seen one in the flesh though so no idea if it's any good:

http://www.lakeland.co.uk/13665/My-Kitchen-Electri...

[Roger645]

Bargain slicer here:

http://www.nisbets.co.uk/Buffalo-Electric-Slicer/K...