oops no jerky
A few of us hunt together and share our harvest.
Somehow we never put aside jerky meat during the season.
Panic set in.
Bought a case of beef butt through a restaurant connection but the quality was "too good" with the marbling and we ended up grinding it into hamburger.
Bought beef butt on sale at the supermarket and it was better because it was not as good of a cut and had less marbling and made good jerky. Still had a bunch of waste that the dogs loved (butt = 3 pieces; top round, eye of round, bottom round) once we seperated all the cuts.
Bought "whole tip roast" (the tip of the beef butt) around 8-9lbs a piece. Trimmed a bit then sliced and then did a final trimming once it was sliced. Much less waste than the beef butt.
Sliced the beef bit thinner than our venison and when each rack came out of the dehydrator wrapped piece by piece in a couple of paper towels and pressed (not rubbed) any melted fat but there wasn't much too fat to soak up. Didn't take much time to do.
So, tip roast seemed to be the best option for us. Next year we will remember to set aside some jerky meat. We are
now slightly spoiled with the beef taste although a bit poorer. Not nearly as poor as we would be buying store bought jerky.