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.

Glad to hear it worked out for you. How about posting the marinade you used?

jersey...I got it from where I work. By reading on the package, it was black pepper, garlic powder, onion powder and red pepper.