Trim venison of silver skin, sinew, and excess fat
Cut venison into bacon-sized strips or grind and form into a slab if desired
Mix curing salt, kosher salt, sugar, and seasonings
Rub cure evenly over the venison
Place in a sealed bag or covered container
Refrigerate for 5 to 10 days, turning daily
Rinse off excess cure and pat dry
Air-dry in the refrigerator uncovered for 12 to 24 hours
Smoke at low temperature until the internal temperature reaches 150°F
Chill completely before slicing
Slice thinly
Fry or bake until crisp before serving