Trim all fat from the meat. Semi freeze, then cut into very thin strips. Combine rest of ingredients and mix thoroughly. Put strips of meat in a shallow pan and brush a little of the marinade on each layer. Marinate the strip (overnight) in the refrigerator overnight. Drain on paper towel. Dry venison in 150 degree oven or in a smoker (2 pans of sawdust) until all the moisture is gone.