1 hind quarter of deer (3-4 lbs., 8 c. sliced meat)
1 c. French's Worcestershire sauce
1 c. La Choy Soy Sauce
1 tbsp. garlic powder
1 tbsp. Pepper Mill (coarse) ground black pepper
1/4 c. liquid smoke
3 tbsp. meat tenderizer
1 tbsp. Accent

Cut meat in strips 1/5" thick and 3/4" wide and no longer than 6". Soak meat in mixture 24 hours, stirring every so often. Hang by toothpicks from oven rack placed at the highest level. Place pan on oven bottom or lower rack to catch drippings. Do not let pieces touch each other. Turn oven temperature to 100 degrees, close oven door on wooden spoon so door is open about 1/4". Test in 4 to 6 hours. Minimum drying time is 4 hours.