Hubby made another batch of deer jerky and boy is it delicious! Since we already have a lot of ground meat from his first deer in December, he is using this one almost entirely to make jerky. Since the only cost was the deer tag and hunting license and he did the skinning, cutting and trimming of the meat himself, this is a lot of very very inexpensive high quality protein.
He slices it thin, marinates it a combination of Worcestershire, soy sauce, liquid smoke, bourbon, water and Head Country seasoning. He then lays it out on the oven racks and bakes it with the oven door propped open at 200 degrees for 3 to 4 hours.
You can also do this with beef and most likely other meats as well.