A great way to use up a whole bunch of deer, this jerky recipe is particularly good with older, tough animals. If you don’t have any deer meat, try it with trimmed skinless duck or goose breasts or any antlered game. Make sure that you remove any fat, gristle, silver skin, etc. before marinating the meat. This jerky is not brined or cured so it should be either refrigerated or frozen, if you plan on keeping it around for over 1 week.