You don't need a smokehouse to make jerky, and you don't even need smoke. The following instructions can be used or modified to make jerky from either beef or venison. Follow the basic procedures, experiment a little as you learn how, and you can produce tasty jerky whenever you want. If milady doesn't allow game meats, fish and fowl cookery in her kitchen, you can make a smokehouse out of a large wooden or cardboard box. Punch holes near the bottom for fresh air, and near the top for exhausting the heat.
Circulation helps speed up the drying process.
Experiment to get the right combination of heat and air flow. Use a thermometer to check temperature. Control temperature with dampers. Watch heat - your venison could go up in smoke. If you prefer a smokey taste, keep it simple by adding smoke flavoring to the recipe.