RE: 100# doe on the hoof
That size of deer shoulg give you 20-25 # of bonless meat, you can do it in 2-3 batches.
Cut meat into long thin strips 1/4 " thich, and 1" wideand as long as the distance between the racks in your oven, soak in your prefered seasoning mix. Set the top rack as high as it will go, set bottom rack as low as it will go. Place a tray on the bottom rack to catch any drips,put a tooth pick ( the round kind) through a piece of meat near the end. slip the tooth pick up through the spaces in the top rack, this gives you a piece of meat hanging in the oven, between the racks.Repeat until oven is full, making sure no pieces touch each other, set oven to 125-150, crack open the door, check every few hours to see if its dry enough. To minimize clean up foil line the drip pan and discard foil after you are done.