No matter what big game animal we prepare, our family will eat anything that remotely resembles jerky, simply for the smoked flavors. Peppered venison jerky is one of our favorites.
In a large ceramic or glass bowl, mix all the brine ingredients with a wire whisk until salt and sugar are dissolved.
Add the venison, mix thoroughly, and put a plate on top to be sure all the meat remains submerged. Refrigerate for 8 to10 hours, stirring occasionally.
Drain the brine and remove the meat. Do not rinse the meat. If additional pepper flavor is desired, grind fresh black pepper on the venison at this time.
Pat dry or place on racks and let air dry for up to 1 hour.
Follow smoking directions on your smoker. Cooking times vary greatly, depending on the make and model of the smoker and outside weather conditions. Try to keep the temperature of the smoker between 150 and 200 degrees F (66 to 93 degrees C). Check for doneness after 3 hours.
Larger cuts of jerky can be finished on a baking sheet in the oven at 165 degrees F (74 degrees C), checking every 15 minutes.
When the jerky is done, place it in a glass bowl and cover with plastic wrap until cool. Keep refrigerated or freeze if stored for an extended period of time.