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Tennessee Hunting Forums
Deer Hunting Forum
meat for jerky
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<blockquote data-quote="TNReb" data-source="post: 3471539" data-attributes="member: 676"><p>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.</p><p></p><p>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).</p><p></p><p>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?)</p></blockquote><p></p>
[QUOTE="TNReb, post: 3471539, member: 676"] 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?) [/QUOTE]
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