A few years ago, I found a meat slicer and I really had no excuses not to make whole muscle jerky because now it goes really fast once you get past the hand slicing.
This morning I prepped some venison hind quarter roasts from a deer I shot this fall. Handling the meat is much easier if you slice it while still partly frozen. No those are not giant venison roast slices. They are 2 or 3 roasts that I packed in a bag and were frozen so they can be sliced like one giant roast. Once sliced, the time window for handling is short, because they thaw pretty quickly.

A second processing challenge is getting even application of the cure/seasonings on all the sliced meat. My method is definitely low-tech. First, you need to know the right amount of cure/seasoning to apply for the number of lbs of raw meat you are starting with. Second, you need to get that seasoning applies evenly to all the meat.

I built an Excel spread sheet to simplify the math for the ingredients. You just enter in the weight of the meat and it calculates weight of cure and seasoning to use. I use the Hi Mountain seasonings, and they were kind enough to give me the weight of cure and seasoning to use rather than using volume measurements.

I start by spreading all the frozen slices on baking sheets. After all the meat is out in the open, I use a shaker to apply the pre-weighed amount of seasoning.

The way I get fairly even application is to shake out several light coats on all the meat slices. By applying up to 6 light dustings of seasoning, I think I get pretty even application by the time the shaker is empty. If you try to put it on in a single application, I can almost guarantee problems with getting the seasoning on uniformly.

Another thing you ideally want is for the underside of each slice to have contact with seasoning and cure. By stacking the slices in a container, the unseasoned side of the slice will always be in contact with the seasoned slice below it. After 24 hours in the refrigerator, the slices are ready to go on smoker racks.