I make a lot of jerky and it really doesn't matter if its deer, moose, beef, goose, etc as long as the meat is VERY lean- if you ever chance across some fatty stuff it might turn you off jerky forever.
I use a recipe similar to sigman (a little stronger than 50%) and add a healthy dose of Tabasco sauce.
Quick O/V of the basic steps I use are;
-slice meat thin; no more than 1/8 (its REALLY chewey if you slice with the grain)
-mix with marinade and let it reside in a fridge overnight.
-remove from fridge, drain, let dry until it shows the patina (shiny surface)
-smoke for 2-3 hrs
-dehydrate until it is the consistency of leather.
-store in an air tight container in a cool place. (don't let my dog know I have some)
There is an old adage that aptly reflects the origin of jerky. "Sprinkle with enough salt to dry it out and enough black pepper to keep the flies off, then hang it in the sunshine until it is dry."
You can look on the web and find a feeeeeeeeeeeeeeeeeeeeeeeeeeew recipes.
have fun
Karl