This is now one of your favorite recipes.
This is a sweet marinade with a little heat. I use it with great success on venison jerky, but beef or other meats can be used too.
Ready in 10 hours 20 mins
I use LaRue Tactical "Dillo Dust" dry rub, which contains: sugar, salt, paprika, chili, pepper, celery, garlic, and cumin.Slicing the venison:
I thaw the venison in the refrigerator, and slice 1/4-inch-thick when it is still partially frozen. It's easier to slice that way and will help you make uniform slices.