Only meat I don' t use for jerky on a deer are backstraps and tenderloins (just because they are so good by themselves)...the rest is fair game. In most cases I do one full deer in jerky a year, sometimes more. However since I butcher all my own meat I can pick and choose cuts and freezing methods. This allows me to freeze big blocks for multiple uses or for grinding later. I especially like taking the rear hock(deboned) from the animal and making a batch or two of jerky. This meat is the nicest to deal with and I always remove all fat and silver skin for my table fair. Front shoulder roasts would be the second choice spot for a jerky batch. To do this you slice your muscle meat in 1/4" pieces then either wet or dry mix(with cure) let them marinate in the fridge covered for 24 hrs. Whole muscle meat takes about 5-6hr in a decent store bought dehydrator and will represent the least shrinkage(more bang for your buck or doe...lol) The fore mentioned are for whole muscle meat jerky, my favorite style. Then after that neck, flank and lower muscle meat(from both front and rear legs) is best suited to ground jerky. Same princple execpt grind first, the time for cooking vary from 4-8 hours depending on thickness, dehydrator, etc. I just roll mine with a rolling pin on a counter top (with parchement paper on top and bottom to prevent sticking) and keep it about 3/8" thick which will take about 6-7 hours in my dehydrator. In doing ground jerky I have found Hi Mountain cure and dry mix gives the best flavour(it can be bought at most sporting good stores and is very reasonable).

Tell your butcher to debone a rear hock whole or front shoulder roasts for jerky. You can always just use up the grinder pile as well.

Good luck and it does taste better than any store bought junk. I just finished a batch and it is near half done in a day of football games on the tube