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Monday, October 25, 2010

Making deer into meat

Here are the major muscle groups that I will use in Jerky notice how clean the bone is in the picture. You will not get this in your local deer butchering shop. they cut the easy chunks and grind them into burger and loose sausage. Here you get to use all of your deer or most of it anyway, what I don't use I let the Tom Brown have for crunching on. Now here is where I differ from some others. Many people cut their jerky meat into long strips but the grain and fibers of the meat grow along those same lines making eating jerky near impossible, especially with my choppers! I cut mine cross the grain and about 3/8 thick this makes for easy eating and the jerky making easy for me

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