At least it is for me.
Thanks to a little short effer who can bark here and bite waaaaaaaaaay out yonder I have a tender young buck to cut up in a few days. Right now he's cooling his heels in my garage fridge getting his bidness all ready for packaging.

For jerky, I'm going to use a cure process rather than just a marinade and drying at low temps. I'll still use a marinade after the meat is cured and then finish it in the dehydrator. I don't have a smoker I can do cold smoke in (needs to be about 150), so I'm debating finishing them off for maybe 30 minutes in a heavy smoke. Depends on the moisture level after the dehydrator.

Looking forward to butchering and packaging this deer. Its been a few years since I've done one myself.

BKB