3 lb Lean Venison
1 tb Salt
1 ts Onion Powder
1 ts Garlic Powder
1 1/2 ts Pepper
1/3 c Worcestershire sauce
1/4 c Soy Sauce

Cut the venison into strips 1/4 to 3/8″ thick. Mix other ingredients together, and marinate meat strips in it over night, in the refrigerator. Drain and pat dry with towel. Place in smoker until proper consistancy is reached. Use only two or three pans of chips. Store in covered jar, or in plastic bags.