Venison jerky can be made from either strips of meat or ground meat pressed flat. Either way, the process involves adding salt, spices and other flavorings before drying the meat in the oven.
To make strips of jerky, slice a venison roast with the grain. The strips should be no more than 1/4-inch thick. In a bowl, mix the desired spices. Garlic powder, onion powder and black pepper are traditional, but other options include cinnamon, smoked paprika, ground cumin, ground coriander and ground cloves. For spicy jerky, use hot chili powder, cayenne pepper and crushed red pepper. Add to the spices 1 tablespoon salt, 1 level teaspoon quick cure, 1/4 cup soy sauce, 1/3 cup Worcestershire sauce and 1 teaspoon liquid smoke.
Dip each meat slice individually in the marinade, and add the meat and the marinade to a zip top bag. Refrigerate the meat for 24 hours. If making jerky from ground venison, omit the liquids, and mix the spices with the meat. After 24 hours, create strips by using a jerky gun or hand forming the meat.
To dry the meat in the oven, turn the heat to the lowest temperature. Place the strips onto oven racks with at least 1/8-inch clearance between. Stack the racks over a drip pan, and place in the oven. Leave the door cracked open, and dry the meat for six to eight hours, checking every hour for dryness.