I killed a deer a couple weeks ago and decided to make some jerky out of it. I teach at a vocational school, and we have a meat processing department...and the butcher there talked me through some of it, but this was my first venture making jerky.

I have a charcoal smoker that I use all the time. I've smoked hind quarters from deer, but had never made jerky.

I got the seasoning/cure from work and let the strips of meat sit in it overnight. I then smoked it for 6 hours. I made the entire deer into jerky and it was/is amazing. I ended up with 4 gallon zip lock bags plum full of meat...which is a heck of a lot of jerky. I made a lot of friends over Christmas...LOL

Now I think I'll hunt Ohio's late muzzleloading season and try to "practice" making jerky again.