Welcome to the site ratrod. 1st i freeze the venison, then let it slightly thaw so you can cut it thinly into strips, i generally cut against the grain of the meat but if it makes a better looking cut go with the grain. Next put it in a bowl and refrigerate for 24 hours, with your favorite salt or sugar base cure, our fam loves a soy-sauce mix cure. Next i smoke it on my smoker, but if you don't have a smoker, add a little liquid smoke in your cure, then dehydrate it for a bit of smokey flavor.