The best cuts are from the round or eye of the loin. Trim away fat. You may want to use tenderizer on the venison - simply follow instructions on the container. Dip each slice of venison in your favorite marinade, sauce, or jerky seasoning. Soak 1-8 hours.
Sprinkle meat slices with salt, pepper, and sugar to taste.
Don't overseason - jerky tastes saltier and stronger when dried. Place meat in smokehouse, dehydrator or oven. Heat to 110 - 120 degrees until meat slices become brittle. The drying cannot be hurried too much, and is greatly dependent on the thickness of the slices, humidity, etc. Store jerky in airtight bags in a cool, dry place.