I made the last deer shoulder and two goose breast as a cured dried beef to copy the chipped beef style for biscuits and gravy. It was flat out awesome and planning on doing a lot more this year. People eat it like jerky, or make sandwiches with it.

The entire process is listed on my blog in this post.

The goose sliced


The deer sliced

Nice job looks scrumpscious makes me wish for season to arrive as I purchased a smoker last January and have had some fun with it so far loved the venison jerky and the pork roast the best H H

Good job! is it a bit dry?

Looks great

Cool but I did see one thing on the post on the blog that is in error. The bone you have in a T-Bone is not the scapula as claimed. The T-Bone is the backstrap and tenderloin cut across the spine and top of the rib so those are the bones you trim around.

It is dry but not totally.

Sorry, I guess I need to learn my beef butchery better. I only bone out deer.