3 lb. venison or beef

Select lean cuts of meat. Remove any fat around the edges. Flank steak, brisket or round steak can be used. I use both front shoulders from deer. For greatest tenderness slice very thinly, against the grain and cut into strips, no more than 1/4 inch thick. The following recipe is for about 3 pounds of meat. I don't weigh or measure, I approximate.

Marinate for at least 12 hours, the longer the better. After meat has marinated blot dry with paper towels.

3 tbsp. soy sauce
4 tbsp. Worcestershire sauce
1/8 tsp. cayenne pepper
Pinch of white pepper
1/8 tsp. black pepper
1/4 tsp. garlic powder
4 tbsp. teriyaki sauce
Hickory liquid smoke (to suit taste)
Hot sauce (to suit taste)
Pork sausage seasoning (to suit taste)
Onion powder (to suit taste)
3 c. juice drained from banana peppers
Do Not use salt!

Combine all ingredients, blend well. Add meat, stir at least twice during marination.

If you have a dehydrator, use it. I use a microwave with dehydration rack. Outdoor Life says you can turn your oven temperature as low as it will go and leave the door slightly open. I have also read an article that says you can make jerky in your car on a hot day, by rolling up your windows and placing the meat on a rack, where the sun will shine on it.