We froze most of the venison we got this season, but a bunch of it we've been turning into jerky. I have always liked jerky though I've not eaten it much in my life because I was a vegetarian for so long and because it is usually so expensive. I never realized how simple it is to make. All you do is cut the meat thin, sprinkle it with the cure, and dehydrate it for a few hours. We dried it in Julie's dehydrator, but you could do it in a solar dehydrator or in a smokehouse. That is my long term wish--to have a smokehouse.
