In the past I've always taken my deer to a processor and got plenty of summer sausage and all sorts of other stuff. I'll do that with one or two this year... but I would like to have one deer for jerky.
I don't want to pay the high prices at the processor for that. I'd just assume make my own. I have no problems skinning and quartering a deer, but I've never really taken it beyond that (I've always just given the quarters to people who asked for them).
Anyone have a video link to a demonstration of getting the ideal cuts of meat for jerky? I'm assuming the hind quarters are best, but I don't want to just start cutting stuff in to strips and hoping it works out ok. (or should I?)
I don't want to pay the high prices at the processor for that. I'd just assume make my own. I have no problems skinning and quartering a deer, but I've never really taken it beyond that (I've always just given the quarters to people who asked for them).
Anyone have a video link to a demonstration of getting the ideal cuts of meat for jerky? I'm assuming the hind quarters are best, but I don't want to just start cutting stuff in to strips and hoping it works out ok. (or should I?)