3 lbs. venison, or lean beef
1 tbsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. pepper
1/3 c. Worcestershire sauce
1/4 c. soy sauce
Cut meat in strips 1/2 inch wide, 1/4 inch thick, and 4 to 6 inches long.
Mix salt, onion and garlic powder, pepper, Worcestershire sauce and soy sauce. Pour over meat strips and marinate overnight in refrigerator, gently stirring once or twice. Drain and pat dry on paper towel. Dry in sun (or gas oven) until dry and brittle. Store in covered jar or sealed plastic bag.
To dry in sun: Place cheesecloth over oven or barbecue grids and arrange meat across grids without overlapping. Cover with a fine wire screen to keep out insects. Secure screen in place with wire or cord, so it does NOT touch meat. Cover drier or place meat under shelter at night, so it does not absorb moisture from the air.
To dry in oven: Temperature from pilot flame will dry jerky in about 4 days. Cover oven grids with cheesecloth and proceed as above.