In my area, people use a concoction of brown sugar, black pepper, salt, and a few spices to rub into their cuts of venison. Then they place it in a container in the refrigerator for 2-3 days...at which time it is usually grilled.
Is that the methodology employed by you folks? I can' t seem to get just the right balance between the ingredients myself. Some folks have wonderful luck with this. Mine is always too sweet, too salty, or too peppery.
Would you fella' s share your secrets....what are the right proportions of ingredients for palatable jerked venison.

Thanks, Clint