DEER JERKY

[Forvols]

I usually process my own deer. I trim real well for roast etc and this will also be my first year I will make deer burger. I usually just save the trimming for stew meat etc. But for jerky I was wondering do you guys really worry about how well you trim the deer parts for jerky? talking about getting rid of silver skin etc.
I usually make ground meat jerky vice full muscle. But have not used deer for jerky, well used it some but usually older meat from the freezer that was well trimmed.
Tony

 

[redblood]

I try to get as much as I can.

 

[MickThompson]

The grinder plate usually catches a lot of the silverskin that I miss. It's a pain to clean out of the little holes but I would rather have to clean it out than the connective tissue slip through.

 

[BamaProud]

Never made jerky from ground meat. I just trim the best I can.

 

[DaveB]

For decades I cut and trimmed my jerky & hung it in the oven. A friend suggested a dehydrator. All the TNDeer guys talk about their grinders so i got a grinder. I got a Jerky gun. Tried out everything.

Wow.

The results are far superior. I generally turn about two deer a year minus the backstraps into nothing but jerky.

 

[Forvols]

I trully enjoy processing my own deer(when blessed to get one). So I plan on giving it a try with jerky and ground deer. But man I just love the roast, steaks and loin cuts.

 

[PalsPal]

For decades I cut and trimmed my jerky & hung it in the oven. A friend suggested a dehydrator. All the TNDeer guys talk about their grinders so i got a grinder. I got a Jerky gun. Tried out everything.

Wow.

The results are far superior. I generally turn about two deer a year minus the backstraps into nothing but jerky.

Use nothing but ground. Much easier to chew and get more flavor.

 

[The ScubaCamper]

I made some ground deer jerky this year - I had to put the burger into the food processor though to grind it even finer - without additional processing, it just blasted through the jerky shooter and sprayed my wife's backsplash & other appliances (I'm sure you can imagine her reaction when I forgot to wipe it up).

It turned out fairly well, although I found myself wishing I'd ground it myself so I could remove more silverskin - made for some inedible leftovers - kinda like what the odd slim jim leaves behind - like chewing on paper.

 

[AllOutdoors]

I don't do nor particularly care for ground jerky, only whole muscle. I do trim the silverskin pretty well, but if there is a bit left on there it no big deal. I just treat it like a piece of chewing tobacco for awhile

This^^^