Elk is the most popular meat to jerk in these parts. Entire elk carcasses will be devoted to drying. Most folks use an outdoor solar dehydrator. Some indoor ovens. Often dusted with chili powder.
I know guys who will spend days thinly slicing an entire elk into strips for jerky. A slow process with many interludes at the sharpening stone. Jerky is called "Carne Seca" or just "Seca" here.
"It furthers one to have somewhere to go". From The Book of Changes- I Ching.
