Venison Jerky - cooking recipe

Ingredients

3 lb. lean round or rump venison (or beef neck meat is also good)
1 Tbsp. salt
1 tsp. onion powder
1/3 c. Worcestershire sauce
1 tsp. garlic powder
1/2 tsp. pepper
1/4 c. soy sauce

Preparation

Cut meat in strips 1/2 x 1/4 x 4 to 6-inches long.
Mix all other ingredients and pour over meat.
Marinate overnight in fridge.
Drain meat and pat dry with paper towels.
Let meat cure in oven using pilot heat or lowest setting.
Turn oven off periodically.
Process until done.