I'm just the opposite of you guys. I much prefer using ground meat for jerky these days. I used to use muscle meat sliced about 1/4" and just seasoned with non-iodized salt, black pepper and garlic powder and hung it on the over rack on one end by a toothpick and dried on low for about 6 hours (with the oven door slightly ajar)

The jerky from deer roast came out great, thanks again for the advice. The only downside is the trimming. I am extra careful to remove all fat and connective tissue. The thing with roast is there is a LOT of connective tissue throughout the cut. Removing it all is a pain and I did lose a certain amount of meat.

The work it takes to get it clean is worth it in my opinion. Jerky with yucky chunks in it is no good.

I take all the trimmings and give it to the dogs. They don't mind.

-Jake