No need to freeze it. Just use an electric meat slicer. They are inexpensive and do a great job on venison or beef. All slices are uniform and the job goes much faster than using a knife. I also cut mine a little thicker (1/4 inch). It only takes about 3 hours at 125 degrees in my smoker to get great tasting jerky. Since you used fresh, not frozen, meat the jerky can be frozen for later use.
If you want a great recipe for marinade, email me at rgsporting@hotmail.com

I freeze my roast after the kill. When I want to make jerkey I thaw out a roast for about 16-20 hours, then slice it and season it. When the desired 24 hours of seasoning is done it is fully thawed and ready for the dehydrator.

I have started slicing up my jerky meat on a meat slicer as I am processing the rest of my deer. This way the small ends of the roast that I cant run throught the slicer go into the burger tub for salami. I freeze it in 5 pound bags and then when ever I need a more I just thaw, season and dehydrate, I have got my recipe to the point that my wife has is encouraging me to fill an extra doe tag just so we have enough jerky meat for our summer camping and fishing trips.