This recipe is about as basic as you can get. Deer meat, salt and smoke. This is all you'll need...
3 to 4 pounds sliced venison
1 gallon water
1 cup salt
Add the salt to the water and mix until completely dissolved. Add the venison and give it another quick stir. Let the meat cure in the fridge for 3 days, stirring two or three times each day. Bring your meat smoker up to temperature and lightly smoke the jerky with hickory ( or other DDP "In" type of wood ). Smoke for six to ten hours, or until perfectly dried