2 pounds meat
1/4 cup soy sauce
3 tablespoons brown sugar
3 cloves garlic, peeled and smashed
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke
2 teaspoons red pepper flakes
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
Brush meat and let sit overnight

Preheat the oven to its lowest setting, between 145 and 150 degrees F.
Line 2 large baking sheets with foil and top with 2 heavy wire racks.. Place in the oven, leaving the oven door open a crack for air circulation. Leave in the oven until dry, but still firm (not spongy or brittle), 10 to 12 hours, depending upon the thickness of the meat, turning once or twice during the process.
Remove from the oven and store in waxed paper at room temperature for up to 2 days. Wrap in plastic and refrigerate to store for up to 1 week.

3lbs venison strips
1tsp salt (not iodized)
1tsp onion powder
1tsp garlic powder
½-1 tsp black pepper,
¼ cup soy sauce or terriyaki
1/3 cup Worchestshire sauce to taste, I like less.
You can also brush liquid smoke if desired. Half smoke/half water.


Mix well, mix in meat, let sit a couple hours in fridge, , dry on racks, preferably 115-120 degrees till done.

or mix up and soak strips of meat over night then dry.



`My first bath ever made was simply just some liquid smoke and salt and pepper. I brushed it strips of meat and let hang by toothpicks in the oven at lowest setting with the door ajar for about 6 hrs. Got to make some more like that.