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Choose a big cut of venison from the hind legs, trim off excess fat, and remove silverskin.
Freeze the venison for about 1 hour to make slicing easier.
Slice the venison into ¼ inch thick pieces.
Mix the brine ingredients well and coat the venison with the brine.
Place the coated venison in a freezer bag and refrigerate for at least 12 hours, up to 48 hours.
Dry the venison using a dehydrator at 145 degrees for about 7 hours, or until it begins to crack when bent.
Store the jerky in a plastic bag or vacuum seal it for longer storage.