Mix Ingredients: In a large bowl, combine ground venison with soy sauce, Worcestershire sauce, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Mix thoroughly.
Marinate: Cover and refrigerate the mixture for at least 2 hours, or overnight for more intense flavor.
Prepare Jerky Gun or Rolling Pin: If using a jerky gun, fill it with the venison mixture. If using a rolling pin, roll the mixture between two sheets of wax paper to your desired thickness.
Shape Jerky: Extrude or cut the venison into strips or desired shapes.
Dehydrator Setup: Place the venison strips on dehydrator trays, leaving space between them for air circulation.
Dehydrate: Dehydrate at 160°F (71°C) for 4 to 6 hours, or until the jerky is dry and firm.
Cool and Store: Allow the jerky to cool before storing in an airtight container.