3 lb. lean venison
1 tbsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1-2 tsp. pepper
1/3 c. Worcestershire sauce
1/4 c. soy sauce
1 tbsp. prepared mustard

Cut venison into 1/2 inch wide and 1/4 inch thick strips. Mix all other ingredients together and pour over meat. Marinate overnight. Remove from marinade and dry with paper towels. Dry in oven until very dry. In gas oven the pilot flame will dry jerky in 4 days. In 200 degree electric oven, leave in oven until dry by feel.