Best cut of venison for jerky

Any large roast from the hind leg will do. However if youre going to slice it yourself you might want to place the meat in the freezer for up to 45 minutes.

Venison hindquarters produce the most meat which can be broken down into large usable cuts.

Best cut of venison for jerky. Nearly every part of the deer can be made into jerky but the best cuts are the eye round and rump roast from the hind legs. Any large roast from the hind leg will do. Nearly every part of the deer can be made into jerky but the best cuts are the eye round and rump roast from the hind legs.

Any large roast from the hind leg will do. This same rule applies to deer jerky. The leanest cut of a deer or venison is the backstrap tenderloins hindquarter.

These part has the least amount of fat and is still tender for making deer jerky. To be fair deer in general are very lean and any part of the deer can be cut to make deer jerky. The longer the venison cuts marinate in the brine the saltier the meat and the longer your jerky will stay fresh.

Heyser photo Mix the brine ingredients well and coat the venison with the brine. Once everything is nicely coated put it all in a freezer bag in the refrigerator for at least 12 hours and up to 48 hours. Venison or deer meat is by far one of the most popular and best cuts of meat for jerky.

Its because venison is typically that perfect blend of tender and lean with minimal to no interior marbling which is ideal for making jerky. Its also pretty widely available especially if youre a hunter. The tenderloin is the first cut that is usually taken off a deer.

This cut is so tender that it should be treated simply salt and pepper is all it needs with a quick hot sear with butter on the grill or in a pan. Do not keep the tenderloins on the deer while hanging and aging. Use a sharp knife to cut away any fat.

Fat makes beef jerky spoil faster so it is best to trim as much as you can now to prevent your jerky from going bad. Cut with or against the grain. You have probably heard about the grain of meat.

And depending on how you cut in regards to the grain will affect the texture of your jerky. Venison hindquarters produce the most meat which can be broken down into large usable cuts. I did my best to describe each cut below although note that the terminology for these cuts is often different based on region.

Above you can see the four whole pieces that come from the hindquarter. Afterward slice it into thin pieces in such a way that it shouldnt be more than a quarter of an inch thick. However if youre going to slice it yourself you might want to place the meat in the freezer for up to 45 minutes.

This way you can easily slice the frozen meat without any hindrance. The most common cuts of Venison are. Tenderloin Chops Rounds Roast Ground Meat.

Here we will compare them against the beef cuts which will help in understanding which are the tougher cuts of meat and where they are located on the carcass. Jerky can be made from almost any kind of meat. Beef chicken pork turkey.

Wild game such as deer or elk is also an excellent choice. An important consideration is picking the proper cut of meat that will produce the best results. Another cut from the Round primal top round is an interior leg muscle.

In terms of tenderness it falls somewhere between the eye of round and bottom round. Top round is a very lean cut and may show next to no marbling at all. Trust me on this one though.

Its beefy and delicious and makes terrific jerky. The Best Venison Jerky Recipe. The following is what I believe to be the absolute best venison jerky recipe.

You might call it nugget-style venison jerky or steak-style venison jerky Im calling it Living Ready style venison jerky Step 1. Use a sharp knife to cut chunks of venison about. Most jerky is sliced between ⅛ and ¼ inches ⅓ to ⅔ cm thick.

The Best Cuts of Meat for Making Jerky. For anyone new to curing meat and making their own jerky it might be a bit confusing to try and figure out which cut is the ideal one for creating the most mouth-watering snack. Cut the venison into 14 inch 064 cm-thick slices.

Take your piece of venison and set it on a cutting board. Use a sharp knife to carefully cut the meat into evenly sliced strips that are 14 inch 064 cm. Beef jerky is best when made from scratch.

But the texture and flavor of your meat will come down to your choice of beef. Learn which beef cuts are best for jerky and everything you need to know to get started with smoking your own snack strips. How To Make Deer Jerky.

I know some people pay top dollar for venison but I dont. My family and I eat it because it is the cheapest form of meat. It is actually cheaper than raising meat yourself because you dont have to feed what you hunt for.