Ingredients:
2lbs venison cut into 1/4" thick strips
1/2 cup soy sauce (low sodium)
1/4 cup mirin
2 tblspn sugar
1 clove of crushed garlic
2 tsp ground ginger
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp curing salt
Instructions:
Cut venison into 1/4" thick strips and place in bowl to marinade
Mix all ingredients and pour into marinade with meat
Mix well and let rest for ~24 hours (the longer the marinade rests the better)
Dry meat on paper towels and place on smoking trays with space between each piece of meat (air needs to flow between pieces)
Setup smoker to 180° and maximum smoke setting
Close the lid and smoke until the jerky is dry but still pliant, this can be 4-5 hours
Pick jerky off grates and place in plastic bag and allow to cool for 1 hour at room temp before sealing