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When I lived in Houston, I attended the Texas Cattle Feeder's Association annual dinner (we sold pricing data back before the internet). They had tubs of the best jerky I've ever tasted - one of the TCFA fellows made it every year just for their shindig.
I used to help a buddy cut up elk and deer for his jerky - he would butcher the meat a little differently than I was used to from cutting up pigs and so on, where we were using saws to cross cut across the grain. He'd take whole 'muscles' off the critter, cut off at each end, then lay the muscle out on the table, slice into about 1/3" above the table and just keep slicing - going 'with the grain'. When he got almost to the end of the meat he'd turn it over and keep doing the 1/3" cut until he 'unwrapped' the whole muscle. Wind up with a long string of thin cut meat from every muscle. Keep a couple of knives handy, and a butcher's steel.
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A man can never own too much red wine, too many books, or too much ammunition. -- R. Kipling
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