Avidbowhunter,

Freeze hindquarters or whatever part of deer you want to jerky.
In a large Turkey Pan-place the following:
6 cans Apricot Juice (main ingredient)
2 cans Beer (your choice and optional)
1 Bottle of Lea & Perrins Worchester Sauce
1 Bottle of Soy Sauce
1 Bottle of Terriayki Sauce
6 Tablespoons of Dale's Seasoning
1 Bottle/Jar of Diced Red Peppers (more if you like it hot)
2 Tablespoons of Salt
2-3 Tablespoons of Crushed Black Pepper
1 Small Jar of Diced Garlic
Cheyenne Red Pepper Seasoning (to taste)
Garlic Powder or Salt (to taste-I usually go crazy, because it is hard to go wrong)
Then add anything else that you think might make the jerky a little more tasty. I usually add Tony's Cajun Seasoning or Head Country BBQ seasoning. You could also use a small jar/bottle of your favorite BBQ sauce.

Partially thaw frozen meat. Slice venison into 1/4" thick x 2-6" long (it is a lot easier to slice thin strips when meat is partially frozen). Place venison strips into turkey pan, cover and marinate for 24 hours in refrigerator.

Once marinated - you can cook the jerky one of two ways (I've done both and both are great). First, place venison strips on smoker (low heat) for approximately 45 minutes (time may vary depending on your smoker-experiment by taste). Second, place strips on cookie sheets and place in pre-heated oven set at 200 degrees for 2 1/2 to 3/12 hours. Once again, time may vary depending on oven. Experiment by taste. You want the venison cooked but not so cooked that they dry out.

I've used this recipe many times over the years and my jerky has become famous! Good luck with making your jerky and let me know how it turns out. Now watch! Someone will take this recipe (that was simply created by myself one day in the kitchen after deer season) and they will get rich selling the jerky!