Thaw your venison or freeze it, until it is nearly frozen, but not quite, you want the meat stiff but pliable. Slice it carefully so that you have pieces that are about ⅛-inch thick. Don’t worry if you mess up a couple of pieces, you can use them for Venison Stuffed Sweet Peppers.
In a bowl, whisk together the soy, Worcestershire, brown sugar, garlic, onion, Bone Dust, Sriracha, salt and pepper.
In a large zip-lock bag or non-reactive bowl, combine the marinade and the venison. If using the bag, make sure that all slices of meat are coated and squeeze out as much air as possible. Refrigerate until needed.
Prepare your smoker when the venison has marinated for at least 24 hours. You want it to be about 200°F for this.
When the smoker is up to temperature, place the venison on the uppermost rack, as far away from the heat source as possible. Add your favourite wood chips to the charcoal and smoke the venison strips for 10 to 15 minutes.
Flip the venison over at the half-way point and smoke for another 5 to 15 minutes, or until it has become dehydrated and stiff.