If space is a limiting factor, it might be advantageous to bone out the wild game. Keep the pieces of meat as large as possible and then use one of the procedures described above for curing. Smoke after curing is complete. Hardwood such as hickory, maple, chokecherry, oak or apple is best for smoking. Never use a soft wood such as pine because the resin tars will produce off-flavors.
Smokehouses can be as simple as a tarp covering or as sophisticated as a commercial unit.
An old refrigerator makes a useful smokehouse. Remove the locking device from the door and replace with a simple latch that will lock only from the exterior. There are many recipes which, can be tried, but before you begin check the jerky maker's check list, and then adapt these directions to your own circumstances. Slice the meat across the grain. Add the correct amount of seasoning.