Nobody else is responding so i guess i'll try. This is an old jerky recipe that works on any red meat, but is great for venison. Ingrediants for the marinade are liquid smoke, soy sauce, worcestershire sauce, jar of jalapeno peppers, black pepper, cayenne pepper, and Hi Mountain Jerky Cure and Seasoning(this can be found at most Super Wal Marts or Cabela's)
Slice meat into about 3/16 inch thick; removing all fat; gristle; etc. Per pound of meat use 1 TBS each of liquid smoke, soy, and worcestershire sauce and combine with about 1/4 to 1/3 jar of jalapeno peppers (including juice) per batch.
Marinade the meat; mixing it up twice a day or every 12 hrs. while keeping it refridgerated. The marinade takes 2 to 4 days or until all the pink color is gone in the meat.
Mix up the Hi Mountain Season and Cure according to directions included in the box for whole muscle meat. I add about a TBS of black pepper and a TSP of cayenne pepper to this mix, but that is to taste. Follow directions for applying to meat. Don't follow directions about making sure the meat is dry; leave all the marinade on. Cure time is at least 24 hrs. and with thicker sliced meat more.
Smoke meat in your smoker with hickory chips or whatever for about 30 minutes on each side making sure your heat stays in the ideal range. I use both trays and flip after 30 minutes.
After the meat is removed from the smoker; dry out the rest of the way following the directions on the Hi Mountain box, basically in the oven directly on oven racks or cookie sheets (recommended if you are married). Have the oven preheated at 200 degrees with the oven door cracked. If you have a self-cleaning oven, the pulling the bar over with the door open works well. Dry in the oven for 20 to 30 minutes; then flip meat and dry for another 20 to 30 minutes. Place in zip lock bag or sealed bags immediately after removing from the oven. This retains what moisture is left in the jerky and gives a softness i like. This freezes well and will last in the fridge for about 4 or 5 days. I hope this will get you started to making your own great jerky. It sounds harder than what it really is, and the recipe changes slightly every time i make it. I usually use the hind quarters for this, and do 1 quarter at a time.