Combine ingredients for marinade in a small bowl reserve ¼ of the marinade to the side for basting later on.

Thinly slice venison, using a sharp knife and transfer to a bowl . Add marinade and mix to coat. Cover bowl in place in fridge for at least 12 hours and up to 24 hours.

Preheat oven to 170°F. It’s the lowest temperature many ovens will go. If you have a dehydrator or a smoker, you could use those instead.

Remove the venison slices from the marinade and place on a baking sheet that has a metal cooling rack on top. This will help ensure even dehydrating.

Place in the oven for approximately 2 ½ hours. At the two hour point, carefully remove pan from the oven and baste each piece front and back with the reserved marinade using a baiting brush before placing back in the oven for the final 30 minutes.

Remove from oven and place the finished jerky in a gallon size bag or glass container with a lid. Leave bag unsealed or place lid slightly off top without completely sealing it to steam the jerky. Allow it to steam until cooled and then place in the refrigerator until you’re ready to enjoy.