Slice venison into jerky strips and hit both sides with some mesquite flavoring and Tony Chachere's or your favorite seasoning. The dry mesquite flavor shake seasoning is way better than Liquid Smoke. Cover it with plastic wrap and let it sit overnight in the fridge to let the seasoning soak in. Hang the meat on the racks in the oven and turn it on about 170 with the door cracked open (wood spoon propping it open). After about 4 hours, you can begin to take out the thinner pieces and leave the thicker pieces in longer until they're done. It's done when the muscle fibers break when you bend the jerky.
You can marinate and/or season with whatever you want to and use this drying method. I just like mesquite and cajun seasoning.
I make lots of jerky every year and I almost always use Hi Mountain mixes and smoke it. By the time you buy soy, Worcester, and whatever other seasoning you want to use I'm pretty sure buying the mixes is just about cheaper and I think the flavor is better than most homemade recipes.