SW of the metromess all the way to Mills county who makes the best whole muscle jerky.

Errr . . . make it yourself. It's some of the easiest food source to prepare in the world. Put on some spice and dry it. Really not that hard.

Don't have to get fancy.

Yep, easy to do.

Can even be done with just your kitchen oven.

Marinate if you like then add the spices you want. After that.... ANY source of low heat to dry the meat and you're done.

Only use salt and pepper.

Add some cure or you'll have to store it cold all the time.

I use a dehydrator. Marinate for 24-48 hours and add dry seasoning I make. I use turkey. Set the temp at 160 and let it run for 5-6 hours. Delicious!

I took my elk to Wenzel Lonestar Meat Company off the square in Hamilton. Their jerky might actually be the BEST I've ever had.

Well, that’s kind of why I was asking. Wenzels has the best venison smoked sausage I’ve had with the exception maybe of a tiny place out in Ballinger. Wenzel’s garlic, polish, german, and J&C is all great.
Last year a friend and I took 4 axis does to Wenzel and had 3 pounds of formed jerky and 3 pounds of whole muscle jerky. We could not eat either, all of it went in the trash. I’m not sure what happened. We dropped them off in July, so not sure since it wasn’t deer season if that had something to do with it, maybe someone who doesn’t normally make the jerky made it. I’m just weary about having anymore jerky made there.

Wow, hate to hear that. I haven't taken anything else there since 2017.
Everything else has gone to Cinnamon Creek or Bluebonnet...neither are within your driving range though.

What was wrong with it? Foul, salty, spicy or bland?

I made this and smoked in my Recteq smoker. It is probably some of the best I ever tasted. I am waiting to fill my tag so I can make some deer jerky next. This was super easy but I have 26 years of experience as a butcher.




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Looks delish.

The formed was so tough it was all I could do to break it apart, it was only about 1/8” thick looked and tasted like cardboard. The whole muscle was extremely tough and very salty.