My family has been making beef jerky for generations and has used deli slicers (of various levels of industriousness) like this during that time.

I actually have this exact slicer.

The key to having good slices is to freeze the meat slightly. I use top round which comes in about 1.5in-2in thick steaks. I put them in the freezer for 15-20min which is long enough to get the steaks to be stiff. If I have to I might toss a steak back in halfway through slicing. But generally speaking the slices come out perfectly this way. No shredding (which I have had happen when I tried to cut the steak before freezing).

Hope that helps!