3 lb. lean venison (No Fat!), cut into 1/4 inch thick and 3/4 inch wide
1 tbsp salt
1 tbsp Insta Cure or a cure of your choice
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp black pepper
1/4 c soy or teriyaki sauce
1/3 c Worcestershire sauce

Marinate with all ingredients for 24 hours. Covered.

Dry in Smoker or oven about 10 hours at 100°F on racks sprayed with a non-stick cooking spray to prevent sticking. Dry meat longer if you want it real hard. Pack in Jars with perforated lids to prevent molding.

NOTE: To prevent meat from falling thru oven racks, cut hardware cloth (metal 1/4 inch mesh) and place on top of oven racks.