I make venison jerky, and moose jerky. In both cases there is little difference from beef once made other than you need to slice it pretty thin and allow for fairly dry jerky. These meats do not have the fat content of beef and so really get dry.

With venison at least for me (and this goes for more than with jerky) I make sure to get any fat off of it because I find deer fat with it's really high melting point not what I like in
there.
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