Deer Jerky from a Roast?
#1

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,
Thanks,
#2

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,
Thanks,
#6
Typical Buck
Join Date: Jan 2007
Location: Indiana
Posts: 583

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.
#7

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 tried to like it. Tried different methods over several seasons. But whole muscle jerky for me please
-Jake
#8
Spike
Join Date: Feb 2014
Posts: 36

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.
#10

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 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