I'm sorry, I can't be greedy...Moose jerky recipe!
I'll share you my secret to AWESOME moose jerky.
I cut off all the membranous tissue on one of the largest cuts of moose leg, & then cut them into 1" steaks, & then cut them into very thin long strips ('bout 10" in length), I then marinate them in Yoshida's Gorumet sauce, 24-36 hours, & hang them to dry for 'bout three days, I used to do it in my gas range, hangin' the meat on the racks, & would turn the oven on for the lowest setting for 15 mins for each hour, & then let them dry for three days. Once mold was gathering on them, they'd be ready to eat. (just scrub the mold off with water, & allow to dry & bag 'em up)
(you can see the moose strips on the dryin' rack in "Make it Yourself)