Venison Jerky: sliced or ground?

[CarbonFlinger]

Tuned in

I have a ton of ground, but have never made jerky with it. Any ideas on seasoning?

[BrandonH]

Definitely sliced for me... can't stand ground jerky.

[TXPredatorMafia]

Tuned in

I have a ton of ground, but have never made jerky with it. Any ideas on seasoning?

x2

[BuckRage]

love em both but I prefer sliced. its a win in either column!

on a side note.... Joe H you left a lot of silver and fat on those slices. I always painstakingly take off every ounce of it. No quality issues? I know it will go rancid but it never lasts long enough to get to that point in my house!

[helim83]

Sliced is the only way to go in my opinion.

[txstringbender]

I grind mine.

[TexasTealHunter]

I prefer sliced, how ever when i slice the jerky I always want to cut every little piece of fat/vein I see! what do yall do?

Do yall do this or do you leave it and not worry? how do the tough stuff come out when you eat once dehydrated?

Thanks

[TexasTealHunter]

maybe try both, if you are just using seasoning, i think the ground may be better because then you can really get all the spices and what not mixed together like a burger Ü, I like strip better when it has marinated a bit like Joes is above.

[SB09]

Never done the sliced. Is there any sort of DIY showing what parts of the deer to use for sliced jerky?

[czechgrubworm]

Sliced

[Lawhorn]

Sliced

[SwampRabbit]

I've only done ground, primarily because if I am going to do it sliced, I'm going to have to buy one of those slicers to do it right; and I have not brought myself to purchase one of those yet. But I do have a grinder.

Also, I like to make sausages, etc first, and use all the trimming (rib, neck, shanks, etc) for jerky. Grind it, season it, and dry it.

[BuckRage]

I take off every piece of fat and silver. You don't need a slicer. Just a regular knife is fine. Removal of the fat and silver is what takes patience. Tedious! Bit well worth it.

[BrandonH]

I take off every piece of fat and silver. You don't need a slicer. Just a regular knife is fine. Removal of the fat and silver is what takes patience. Tedious! Bit well worth it.

Same here.

[TripleJ]

Sliced here, cut into 6-8" strips, season, hang in smokehouse for 6hrs then dehydrate. Nothing better!