Venison Jerky - cooking recipe

Ingredients

3 lb. venison
1/4 c. soy sauce
1/4 c. Worcestershire sauce
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. pepper

Preparation

Cut venison crossgrain into narrow strips.
Combine all ingredients.
Marinate 24 hours.
Dry meat in a shallow pan in single layers for 16 hours over low heat, turning often.
Or hang meat in a warm, clean area for 3 days.