Deer Jerky

Slice meat very thin. Make marinade by combining salt, onion powder, garlic powder, pepper, Worcestershire sauce, soy sauce and liquid smoke. Stir very well. Place a layer of meat slices in a 13″x9″ pan. Pour just enough marinade to cover the slices. Keep laying down meat layers and covering with marinade. Make sure meat is completely covered. (Sometimes, you may need more marinade.)

Cover the pan and keep in the fridge overnight. In the morning, put the meat slices on a dehydrator. Alternate trays every 3 hours until slices are completely dry. Let cool and store in baggies.