This one looks & sounds good:
Preparing The Venison
First off, get the venison ready for the marinade. Trim off any fat, sinews, and silver skin, and rinse off any remaining hairs and dirt that may be still sticking to the deer meat.
For the most tender jerky, try to slice the venison across the grain. You may not be able to do this if the piece is small or narrow...that's ok. Just slice what you can across the grain.
Cut the venison about 1/4 inch thick, trying to keep the slices as uniform as possible. Doing this will help the venison jerky smoke evenly, and finish up at close to the same time.
After you've prepped the meat, mix up the marinade. Here's the recipe:
Venison Jerky Marinade
(for 5 pounds of meat)
Mix together one half cup each of water and soy sauce. To this, add one tablespoon of Morton's® Tender-Quick®. (This is a curing mixture that will inhibit bacteria growth.) Next, add one-quarter cup of brown sugar, one and one-half teaspoons of Cajun spice mix, one tablespoon of black pepper, one teaspoon of cayenne pepper, one tablespoon ofgarlic powder, and one teaspoon of celery salt. Mix thoroughly, making sure that the sugar and Tender-Quick® is dissolved.
Add half of the marinade to the venison and gently stir until the marinade is absorbed. Add the rest of the marinade, stirring again, and let the whole shebang soak for at least an hour.
Link for rest of instructions: