In a non-reactive large bowl add all of the ingredients except the deer meat. Stir until well combined. At this point you can adjust the salt and sugar content to your liking.

Using a very sharp knife or a meat slicer, cut the venison against the grain or with the grain into 1/8 to 1/4 inch slices.

Add the sliced venison to the marinade and mix until the meat is thoroughly coated. Pour this mixture into a non-reactive container that is just big enough to hold everything. This ensures that the meat stays submerged. Alternately you can use a gallon freezer ziplock bag as long as the meat stays submerged in the marinade.

Marinade the venison for 24 to 36 hours.

Drain the meat and discard any excess marinade. Place the venison strips in a single layer on the dehydrator racks while ensuring they are not touching. You want as much air as possible to circulate all sides of the meat. If you are using your oven, place the meat onto metal wire racks that are inserted into cookie sheet pans.

Set the dehydrator or oven between 145 and 155 degrees F. The drying time should be roughly between 4-6 hours. Check the meat by bending a few pieces. You'll know they are ready if they start to break apart while bent.

You can store the jerky inside of plastic zip-top bags or another airtight container in your refrigerator for up to 2 months. Bring to room temperature before eating.