Deer Jerky - cooking recipe

Ingredients

1 c. soy sauce
1 c. Worcestershire sauce
1 c. water
2 tsp. meat tenderizer
2 tsp. Season-All salt
2 tsp. Accent
2 tsp. garlic powder
5 lb. thinly sliced venison

Preparation

Mix ingredients thoroughly.
Pour 2 cups over meat in mixing bowl and mix thoroughly.
Divide meat into 2 doubled food storage Baggies with previously unused liquid.
Put on tray in refrigerator for 24 hours, turning and mixing occasionally.
Drain off liquid. Lay on paper towels and pat off excess liquid.
Dry in dehydrator at 145\u00b0 for 6 hours, longer for thicker slices.
Can also be dried in oven.