If I want some jerky I’ll bone out a shoulder and run it through the slicer about 1/8” thick. Makes it nice to have all the slices a uniform thickness as far as a consistent end product.
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I have never thot about Back Strap for 'jerky'. IMO it's too tender and tasty. Great steaks, BBQ, Fried, Charcoaled et.al.
Whitetail Deer - Steaks, Roasts and Jerky. We 'used' to grind some but have quit.
Jerry
ps: I kill deer for friends who process their own. I gut and rinse thoroughly and they come and get it >> With Smiles.
I give away a few deer every season.
