2 lbs. venison cut into strips
1/2 c. soy sauce
1/4 c. Worcestershire sauce
2 tsp. Lawry's seasoned salt
2 tsp. onion powder or salt
2 tsp. garlic powder
1/2 tsp. black pepper
2 tsp. white or brown sugar
1/2 tsp. Liquid Smoke (optional)
2 tsp. Accent

Combine all ingredients; add meat and marinate for 6-8 hours or overnight in the refrigerator. Rinse meat lightly. Dry by blotting with paper towels. Lay meat strips on greased cookie sheet. Dry for 8-10 hours at 150 degrees until desired texture is achieved. Store in sealable plastic bags or glass jars with lids in refrigerator.