Cooking Louisiana  -  Bo's Venison Jerky  
Venison Jerky is done many ways. Here's one recipe that looks really good.

Venison Jerky

3 lbs. lean venison
1 tbs. salt
1 tsp. onion powder
1 tsp. garlic powder
1-2 tsp. black pepper
1/3 cup Worcestershire sauce
1/4 cup soy sauce
1 tbs. prepared mustard
1 tbs. brown sugar (optional)

Cut venison with the grain of the meat (not against the grain) into 1/2" wide X 1/2" thick strips. Mix all ingredients, add meat and marinade over night. Remove from marinade and dry with paper towels.

Smoke on a charcoal pit adding some mesquite or pecan wood for an hour or so. You're only adding smoke flavor not necessarily cooking it. And don't put it too close to the fire or it'll burn.

Next you're going to dry the meat out in an oven.

Set the oven as low as it will go. In a pan lay the smoked meat strips out so they don't touch each other. Put in the oven to dry out for six to eight hours or until dry by feel. You're going to have to watch it near the end so you don't over do it.

Store in a tightly sealed jar.