Have you ever tried making jerky with ground venison? I can get about 1 lb. of meat on a tray.It's not as long lasting, chew and flavor wise, as sliced jerky but it's a whole lot easier. You can season and cure cubes of meat and run it through the grinder, then refrigerate in a zip lock baggie for 24 hours and dehydrate. Or just take out some grinds that are already made up for hamburgers or whatever, thaw them, then cure and season and put it in a zip lock baggie for 24 hours. When I do it this way I use an electric blender to mix the grinds, spices and jerky cure together really well. You will need a Jerky Shooter, a modified caulking gun, and just squeeze it onto the trays. I just seasoned and cured 4 lbs. and will dehydrate it tomorrow. Here's where I got my setup from.
http://www.shop.himtnjerky.com/onlin...cat=254&page=1