2 lb. sliced thin venison or beef
1 c. soy sauce
1/2 c. worcestershire sauce
1/2 tsp. Lawry's seasoned salt
1/2 tsp. garlic powder (salt)
1/2 tsp. onion powder (salt)
1 tsp. seasoned pepper
1/2 tsp. curry

Cut venison in long thin strips. Mix wet and dry ingredients and marinate venison strips in mixture for 8 to 12 hours in refrigerator. Place on oven rack. Bake on low heat 175-200 degrees for 6 to 8 hours or until desired texture.