My wife likes to grind the deer meat first and then roll it out thin with a rolling pin. She then cuts it into strips and covers it with liquid smoke and curring salt. She puts it in the fridge over night then puts it in the oven or dehydrater until done. The oven rack works good. She sets the oven on 150 and leaves the door open a bit. You can also just slice it thin and do the same thing. The ground stuff comes out more tender.