Love the taste and convenience of a stick in my back pocket, but I am amazed that so much good meat is turned into camp gear.
There is available on a carcass, more than jerky.
Some of the finest steaks and roasts I've ever eaten.
Call me the butcher, and you can replace the u with an i.
IMHO it's not really traditional unless you consume the liver within an hour, and save the best for a campfire.

I agree with all but the liver (Can't get the wife in that camp, but I keep trying)
Far too much "Prime Venison" gets ground up and mixed with floor sweepings, and called sausage.
Second greatest sin of venison is the recipe with more than three ingredients.

I ate liver for many seasons the same day as the kill. Now days with all the organ borne diseases... I just can't get into it any more.  Hey, jerkey, Love it! How can you complain how the meat is eaten, as long as its eaten?

JERKEY!!! did someone say JERKEY i love it mmmmmmmmmmmmmmmmmmm good stuff.

I cut all my own meat and dont jerky either. I cut everything into small steaks. All the trimmings that are small or fatty, get trimmed and ground up for burgers. I get about 70% of the meat steaked that way. Little pepper, salt, olive oil and a hot fire. MMMM tasty!

I love sirloin and tenderloin... I will admit that all the rounds get semi frozen and cut with an electric knife into,,,yes beautiful tasty jerky... All the rest goes into the grinder.

JDSIII

I love jerky, but agree it should come from "lesser" cuts.  That being said, I still sacrifice good cuts to make it every now and then.  One thing I've noticed is that most hunters don't mess with the neck.  If you want jerky, and don't want to use classic cuts...there's a lot of meat in the neck area.

I need to confess breaking the 3 ingredient rule:
Venison
Lawry's Salt
Pepper
Olive Oil
Butter
Garlic Cloves.

Or

Just go butter, salt, and heavy on the pepper in a cast iron skillet.  Pull the meat off and keep it warm anyway you want. Leave the drippings in the pan, add heavy cream and a little cognac for a gravy.  (You know you want to try it.)

I LOVE some Good Deerburger.  And it isnt Good unless you have some good cuts in there. I take the Tenderloins, Backstraps and Round out for cuts, steaks etc... but the neck,rib, Shoulders, sirloin tip, and all trimmings are for burger or sausage. If I need Jerky meat I use the round cut across the grain.  There is a Big Difference in Good Deer Burger and Bad Deer Burger.            :D

 As long as it doesnt go to waste, What difference does it make????  :confused:

say food and rons on to it