I slice my meat to .20 inches or .25 if I want it softer, You can also fit more on the smoker racks if you use thicker slices. I like it stringy so I slice with the grain, for easier chewing slice across the grain. I do 30-50 lb a year so it is to time consuming trying to slice small muscles. I separate out the muscles in the back legs and the biggest from the front and trim ALL fat and most membrane before slicing, spreading on my homemade smoker racks and seasoning with high mountain or such. I usually smoke the next day, though you can do it the same day. The backstraps and tenderloins are cured in the same seasoning for at least a day, then I smoke at 130 degrees for about 3 hours with oak wood, checking frequently for texture. Don't let it get brittle. The loins can stay in for an extra hour or two; just slice off samples from time to time. i also raise the temperature at this time. The remaining 30 % or so of the deer goes into hamburger or stew, I don't like the texture of hamburger jerky.