3 lb. 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 to ensure total saturation of meat while marinating.

In container, combine remaining ingredients. Stir mixture until all of the spices have dissolved. Place meat in marinade. Be sure the strips are completely covered. Marinate overnight, turning if necessary.

In the morning, lay strips on oven rack. Cook 6-8 hours at 150 degrees. The longer they cook, the crispier they get. Store in airtight container. Will keep up to 2 years.