I decided to make jerky out of a 15 pound cut of moose meat.  After thinly slicing, as it thawed out, and then soaking in marinade for 2 days, this is a photo of the first of 3 batches that spent 8 hours in the oven at 160 degrees.  Months later, I'm still toting around a big bag of the stuff in my vehicle, to snack on while I'm out duck hunting.  It's also a nice way to share some moose with friends.