
Deer jerky came out pretty low flavor, looking for advice
I made some deer jerky using the roast portion of the deer. It is crazy, tough and not very flavorful. Last year when I made jerky, the meat was very flavorful.
The difference is that I used one of those Asian thick stirfry sauce and some spicy barbecue sauce as a marinade, last year I did a custom marinade that I think had some vinegar in it, I don’t know, I don’t have the recipe anymore, but it was a lot better. I think this seasoning was thicker than the last one.
So I wanted to ask how you guys marinade and prepare your deer, knowing that it’s a pretty lean cut of meat and I’m using roast.
All your advice is appreciated!