Slice venison across the grain into 1/4-inch thick strips. For a chewier jerky, slice along the grain. Combine remaining ingredients in a large bowl, blend well, add sliced jerky and toss to coat evenly. Cover and refrigerate for 12 to 24 hours, turning occasionally.
Remove jerky, and shake off excess marinade. Place a wire rack on top of a baking sheet, and lightly coat rack with pan spray. Lay meat out flat on rack, and place in a 160-degree oven. Oven door should be cracked open about 1/4 to 3/4 inch to allow moisture to escape. If your oven does not have a catch that will keep it cracked open, place a small foil ball between the door and the oven.
Flip meat over after about three hours. Place back in the oven, and continue drying. Making jerky isn't an exact science, although there are those who try to make it one. Check the meat again in another 3 hours. Remove the pieces that are thoroughly dried, and continue drying those that are not. Note that the meat should still be a little flexible and not crispy. It will firm up when cooled.