I use 1/2 moore's mixxed with 1/4 beer and 1/4 milk. It is less salty than dale's. I soak overnight The milk pulls the edge off the gamey taste. A few dashes of tabasco, garlic powder, onion powder, liquid smoke and black pepper. I just use a high power fan up to a ss box with ss 1/4" screen 1" between racks for 10-12 hours. No heat. It is done outside when it is above freezing. It is like the packaged jerky at the store instead of the dried out stuff I have tried that people have made. The heat is what makes it hard and brittle not the drying. I cut at a 45 to the grain like you would a flank steak for the strips. Usually don't really focus on the cut of meat. I make 2 or 300 lbs a year for friends. They just have to keep me in moore's marinade and deer.