Camp Cooking and Game Processing Trade recipes and other tricks of the trade for cooking wild game.

Deer Jerky from a Roast?

Old 01-12-2022, 07:51 AM
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Typical Buck
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Default 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,
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Old 01-12-2022, 09:15 AM
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Originally Posted by hubby11 View Post
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.
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Old 01-12-2022, 09:54 AM
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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
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Old 01-14-2022, 01:12 PM
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Thanks. I'll try one roast cut and see how it turns out.
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Old 01-15-2022, 07:00 AM
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It will work fine. All you need for good jerky is lean, trimmed meat.

You want all the fat and junk off it.

-Jake
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Old 01-15-2022, 11:20 AM
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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.
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Old 01-15-2022, 02:42 PM
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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
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Old 01-15-2022, 06:28 PM
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Originally Posted by Bocajnala View Post
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.
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Old 01-15-2022, 07:43 PM
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Me too! I'm doing 10lbs over the next two days.

-Jake
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Old 01-16-2022, 09:08 AM
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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
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