Deer Jerky from a Roast?
 

I am cleaning out my freezer which usually means making a lot of jerky. I have quite a few roast cuts left that I never got around to making the standard slow cooking stew/roast thing. Has anyone used "roast cuts" to make jerky? Just wondering if it is too tough a cut of meat.

Thanks,

If you cut the meat so the grain is across the strip as opposed to up and down and cut it thin enough it should work. Try it with one and see how it goes.

I use them. Worked ok for me.
if you think it will be too tough grind it and use a jerky gun.

Thats another option

TIP
I use a meat slicer and my neat to slice is half frozen.
Slices better for me.

JW

Thanks. I'll try one roast cut and see how it turns out.

It will work fine. All you need for good jerky is lean, trimmed meat.

You want all the fat and junk off it.

-Jake

If it were me I would grind it. Not that I am saying sliced jerky from the roast won't be great but since I started grinding my jerky years ago more and more people want some. People tend to like the texture and easy chew.

I honestly cannot stand ground jerky lol. I dunno what it is, but I hate the texture.

I tried to like it. Tried different methods over several seasons. But whole muscle jerky for me please

-Jake

I'm with you on not liking ground jerky and it is a texture thing for me. I make all my jerky from roast. Slightly frozen, sliced thin and I use Backwood's jerky seasoning pack. I've made a lot of goose and deer jerky over the years, Backwood's seasoning is come of the best. Hickory is my favorite. Got some marinating right now ready to go on in the morning.

Me too! I'm doing 10lbs over the next two days.

-Jake

I'm cleaning the freezer of turkey breasts.

I do like Jack Links jerky. So i yry to mimic the thickness and texture of that.
I think i have it down.
Say maybe we could trade jetky samples and give critiques?

JW

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