Place the ground venison in a large mixing bowl. Break it up with your hands so that it is easier to mix.
Add all of the other ingredients to the bowl. Mix thoroughly with your hands or with a stiff spatula. Once thoroughly combined, shape the meat into one large 'meatball' and cover the mixing bowl with an airtight lid.
Let the meat rest in the fridge for 12-24 hours. I like to let mine rest overnight.
When you are ready to make the jerky, prep three large cooling racks. Line each cooling rack with parchment paper and place the cooling racks on large baking trays to make them easier to move in and out of the oven.
Preheat a convection oven to 170°F with convection turned on.
Get the meat out of the fridge and assemble your jerky pistol. Fill the jerky pistol and squeeze out jerky strips onto the parchment paper lined cooling racks. You can make the strips close together to fit as much jerky on one rack as possible.
Once you have finished making the jerky strips, sprinkle any spices or seasonings over the jerky strips. I like to grind more black pepper over the jerky for some added spice!
Bake the jerky for 1.5 hours. Take each pan out and slide the parchment paper off of the cooling racks (with the jerky still on it). Take each jerky piece off the parchment paper, flip it over, and place each piece back on the cooling racks.
Bake for 2-2.5 more hours. The jerky should be dark in color and feel dry to the tough. Allow the jerky to cool completely before storing in airtight containers. For prolonged storage, keep the jerky in the fridge or freeze it.