Alright, thought I’d share a couple of things I’ve learned playing with making jerky.
It ain’t got to be hard to do.
I started off deboning a couple of whole deer and freezing them. Then I’d partially thaw, slice and marinate how much I wanted.
This works ok, but it’s a mess to clean and it takes me a good while to debone deer to start with. I still do it some for Tloin and roasts, but I’ve quit for jerky.

What I’ve found is that good ol fashion cube steak makes some of the best jerky there is. It’s already pretty close to the right thickness and when it dries it breaks off easier than sliced jerky. Just make sure and tell your processor to run it through twice. Most do anyway, but most will charge a premium for slicing jerky. Cube steak gets vacuum packed and all you have to do is open up 5-6 packs and marinate. No slicing, no cleanup and I promise it makes great jerky.

Now, I also bought a jerky shooter last year. Another little trick I’ve found is that most processors don’t charge much more for breakfast sausage than they do burger. I got a whole deer done in breakfast sausage and it already has some spice, sage and good flavor to start with. I just add some Texas Pete and Moore’s/Dale’s and let it sit overnight. When I shoot it on the trays I sprinkle a little ol bay or gun powder seasoning on it and it’s good to go. You can always add garlic salt with the Texas Pete and Moore’s too. Whatever works for you. No nitrates added here. It lasts plenty long to get eaten. I have added a whole bottle of teriyaki sauce instead for a whole dif flavor also. Three packs fills up my 8 tray dehydrator.
It is super easy to do, but that old cube steak getting frost burned can make some jam up jerky.

Great tip

https://imgur.com/a/Qp5BiQX
3 large packs of deer sausage, bottle of teriyaki marinade, 4-6 Oz of Texas Pete, sprinkled lightly with Old Bay.
7.5 hours.

I'll send my address

👍

Looks good