Eating healthy, high-protein snacks is all the rage. and while you can find many artisan brands out there, making your own is fun, easy, and using this method, relatively quick. The leaner the meat used for making Jerky the longer the jerky will last. Bison and elk are super lean meats and are a good choice.
Allow it to cool before storing it in an air-tight container and away from sunlight. You can even store it in a paper bag for a day to expel any existing moisture. Then store in an air-tight container.
A good way to store is by using a vacuum sealer. This way you can store smaller portions of wild game jerky.
Slice your meat evenly. The exact thickness doesn't matter as much as uniformity does, since anything sliced between a 1/8th and 1/4 inch will work. If you have some slices that are thicker or not uniform, you can always pound it a little bit so that it's more even. The temperature of the oven should be low, 175°F to 200°F is good.
Use a non stick cooling rack. These cooling racks work great because you are using such a low temp in the oven. There is no worry of damaging them.
Recipe by Cooking Buffalo at http://cooking-buffalo.com/learn-to-make-your-own-healthy-jerky-snacks/