2 lbs. venison
1/2 c. soy sauce
1/2 c. Worcestershire sauce
2 tsp. Accent
2 tsp. seasoned salt
2 tsp. onion powder
2/3 tsp. garlic powder
2/3 tsp. black pepper

Slice venison into strips, 3/8 inch thick. In container, combine remaining ingredients. Stir mixture until all of the spices have dissolved. Place meat strips in mixture, making sure they are completely covered. Marinate overnight, turning if necessary.

In the morning, lay strips on oven rack. Bake 6-8 hours at 150 degrees. The longer they bake, the crispier they get. Store in airtight container (will keep up to 2 years).