This is a bit more of a detailed description of a drying/smoking rack for all kinds of meat. We basically make a skeletal wood frame like a larger pup tent. We use willow or alder depending where we are and what looks the easiest or straightest. Peel the bark off! we use peices about as thick as your thumb. Then we split a long thin "fillet" of moose or salmon etc. and hang it from the split in the meat. Just leave an inch or two of meat connecting the peices together. This keeps the wind from blowing it off the rack.
Don't use synthetic string or binding to tie it all together! You will be using a fire under this to hasten the drying and keep the bugs off of your catch. The synthetic string may burn or melt contaminating your meat with nasty taste and smell.
We get a fire of alder going under it, a smaller one will do, your not trying to cook the stuff, just keep warm dry air around it and create smoke. Make the fire about as long as the drying rack Keep a heavy supply of dry wood and a few wet or green peices of the same stuff to create more smoke. Like I said before... use a smoking wood. Alder, hickory, some maples, mesquite, apple, cherry etc. I'm sure there is more, we just use alder.
There is no exact time limit for this stuff... not like a pizza at 400F for 15 to 20 minutes. You need to watch and "read" the meat. You want it dry and stiff. If you plan on storing for longer period of time, dry it till it will snap like a dry twig.
We also use a brine solution and soak some of the meat in pickling salt, brown sugar and or hot peppers or other spices. make the brine by adding salt until you can float an egg in it. Soak the meat for a few hours... moose, elk, deer can be soaked for 12 to 24 hours. Sometime the catch is taken way too far out or we don't have all the seasonings and we just dry it or smoke it. It's still good and keeps the protein so you can eat it later.
Just how my little clan does it. There's a thousand other ways I'm sure.
Mountaintrekker