Trim all fat, silver skin, and connective tissue from the deer meat
Slice the meat into thin strips, about 1/8 to 1/4 inch thick
Cut against the grain for a more tender jerky
Freeze the meat briefly if needed to make slicing easier
Mix a marinade with salt, soy sauce, Worcestershire sauce, pepper, garlic, onion, and desired spices
Add curing salt if using a recipe that calls for it
Place the meat strips in the marinade and coat evenly
Refrigerate and marinate for 6 to 24 hours
Remove the meat from the marinade and pat dry
Arrange the strips in a single layer on dehydrator trays or oven racks
Dry in a dehydrator at 160°F or in an oven at the lowest safe setting
Heat the meat to a safe internal temperature of 160°F before or during drying
Dry until the jerky is firm, dark, and bends without breaking easily
Cool completely before storing
Store in an airtight container or vacuum-sealed bag
Refrigerate or freeze for longer storage