What's involved in the process of making deer jerky?

Go to youtube and type in beef jerky and you will see plenty of vids on how to make it just substitute dear for the beef. The good eats vid is great I do it all the time.

Ingredients

2 pounds lean ground venison or beef

2 1/2 teaspoons salt

2 teaspoons monosodium glutamate (MSG)

1 teaspoon hot pepper sauce

2 teaspoons curing salt

1 1/2 teaspoons barbeque seasoning

2 teaspoons water

2 teaspoons hickory-flavored liquid smoke

2 teaspoons garlic powder

1/2 teaspoon pepper

Directions

1.In a large bowl, combine ground venison, salt, MSG, hot sauce, curing salt, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly. Cover, and refrigerate for 2 hours.

2.Line food dehydrator trays with plastic wrap. Pat meat mixture into a very thin layer on the trays. Place in dehydrator set according to manufacturers directions. Once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace onto the racks. Continue until the meat is done drying, about 5 to 10 hours total depending on machine.

3.When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid.

Here's what my father used to do...just one of many methods:

Place the venison in the freezer. Or remove your venison from the freezer...either way you want the venison partially frozen to make it easier to slice very thin. Take a sharp knife (a fish fillet knife works great) and start slicing the meat into thin strips. Place the meat in a large ziploc bag. Cover the venison strips with marinade. Marinade recipe: 1 C. lite soy sauce, 1 tsp. sugar, 1/2 fresh cracked black pepper (coarsely ground is best) & (optional ingredients: a dash of liquid smoke...I don't like it but you might and 1 tsp. red chili flakes). Let everything marinade for about 1 hr. Drain the venison really well. And pat the meat dry with a paper towel. Place the meat on a baking sheet and set them in the oven. Turn the heat on to low...about 200 degrees. Keep them in there for about 4-5 hrs. all the while turning the pcs. over every 30 min. or so until they are very dry. Place them in airtight containers for storage.

first question is do you have a dehydrator. if so just go to a sporting store and buy eastmans wild game seasoning. slice meat about 1/8 inches thick then follow the directions on the box. super easy and delicious. i make it all of the time.