how to prepair deer jerky?

Question

what part of the deer meet is good to make deere jerky and how to make it

Answer 1

Deer is so lean that almost any cut is suitable. I would not use the loin though, it is the one cut that is tender enough ( usually) to make good steaks or a roast.
Cut the meat into strips about 1/2" thick. Cut across the grain if you can. Be sure to trim as much fat as possible. Fat reduces storage life, though not a problem with my kids around.
I like a marinade of 2 parts soy sauce, 1 part Worcestershire sauce some black pepper and 1 part brown sugar. Taste it and adjust to what you like. You will probably want to add water so it is not too salty. It will get saltier when dry. In fact about 2 parts water is about right depending on brand of soy sauce. You can add any spice you want, chili powder garlic, horseradish is good.
Marinate 2 hr. Lay strips on the drying rack. If using an oven, set at 200 deg. Food dehydrator is better. After 4 hr. check it. It will not be dry enough yet but what the heck, nobody can resist " just checking "
You should let it get really dry, not like that stuff in a bag that is moist and chewy. You don't have the same preservatives they do.
BTW, to makes slicing easier put the meat in the freeze until partially frozen.