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Marinate the venison. Slice venison thin and transfer to a gallon sized zip top bag. Add all marinade ingredients. Seal bags and massage meat gently, then place in refrigerator for 8-12 hours.
Preheat your oven or smoker. Preheat your smoker or oven to approximately 170 degrees F. Follow any preheating or preparation instructions if using a dehydrator.
Smoke the marinated meat. Remove venison from the marinade and dry thoroughly with with paper towels. Place directly on grill grates 2-3 hours. Check often and arrange as needed for even cook.
Steam, store, and enjoy. Place the finished jerky in a gallon zip top bag while it is still warm, and leave partially unsealed. Once steaming stops, seal bags and refrigerate.