Slice three pounds of venison into strips about 1/8 inch thick to ensure
total saturation of the meat while it's marinating. Partial freezing
beforehand aids in slicing thin. Combine all ingredients in a bowl. Stir
this mixture well with a spoon to dissolve all of the soluble ingredients.
Now the marinaade is ready to be used. Place the strips of meat in the
marinade, be sure they're completely submerged. Marinate overnight, turning
if necessary. Lay marinated meat strips on oven rack. Cook for 6 to 8 (6
is better) at 150 degrees. They get crisper the longer they bake. Store
finished jerky in zip-lock bags or other airtight containers to seal in
freshness. Jerky will keep up to two years. A good book on making beef
jerky and other light-weight foods is:

THE HUNGRY HIKERS BOOK OF GOOD COOKING, by GRETCHEN McHUGH Alfred Knopf
1989 ISBN 0-394-51261-8