I have yet to find the perfect jerky recipe but I do have some tips on processing your deer. I used to soak my deer meat in water for a few days but in the last few years I have found that it is better (providing the weather is cold enough) to gut it and let it hang for 3-5days before cutting it up. You can skin it befor hanging but that can dry it out. This lets the meat "cure". If the weather isn't cool enough I just let the meat sit in the fridge for a few days uncovered.
I have found a great recipe for grilled deer steaks or t-loin. Using McCormick's Montreal Steak Seasoning, olive oil, and soy sauce (the recipe is on the back of the seasoning bottle). Let it marinate for 24-48hrs depending on the thickness of the meat and grill to a medium well. Don't over cook. I did a whole loin a few weeks ago like this and I couldn't cut it up fast enough for my kids. My wife liked it but wasn' willing to admit it. Try it and tell me what you think
Daniel