As far as venison jerky goes I like mine SPICY HOT!

Soy Sauce, Brown sugar, Tabasco, pepper, honey, liquid smoke & jalapeños all go into a bowl, mix well and add your venison strips cut 5-6" long by 1/4" to 1/2" wide. Let them marinade over night at least 12 hrs.
Hang the strips on a wire rack and slow cook in the oven @250* about 6 hrs or so.
Take em' off the rack and either zip bag em' for quick consumption or vacuum pack em' for long life in the fridge!


YUMMIE!!!!