pnut

Call me crazy but I use one of my deer a seasons' backstraps for jerky.
It's much tender meat.

Here's the recipe:

3lbs meat (I slice the straps into 1/4" strips)
1/3C Worcestershire Sauce
1/4C Soy Sauce
1tsp Salt
1tsp onion powder
1tsp garlic powder
1tsp black pepper
1tsp white pepper
3tsp (crushed pepper flakes) - I use the the ones from my home grown cayenne peppers (dried) I like it hot.
Chop up a couple fresh jalapenos and throw it in (seeds an all).

Marinate at the very MINIMUM 12hrs - I usually go 24hrs.
Dehydrate at 180-200 degrees 6-8hrs rotating bottom rack to top half way through.
I like lower better - just takes longer.

Turns out great every time.
You can always turn down the heat by not putting in the jalapenos and not as much crushed red pepper.