I make whole muscle jerky out of deer, beef and turkey. It's done the old fashion way and I take a simple approach by just using basic seasonings ie. salt, black pepper, garlic, red pepper and cure. Real hardwood wood is used to smoke. it I live in South Texas and have endless supplies of hickory, mesquite and oak and a limited supply of pecan wood. My smoking is done in a 8ftx8ft smokehouse and can do very large amounts.
It's simply the best stuff there is in our home and with kids around it doesnt last long.
Here is some wild turkey.....
