From the NRA Members’ Wild Game Cookbook
2 lbs. deer meat (or round steak)
1/4 c. soy sauce
1 T. Worcestershire
1 T. Liquid Smoke
1/2 c. water
1/2 t. seasoned salt (such as Jamaican Me Crazy)
Combine the ingredients (except the meat) in a large bowl. Trim the meat (remove fat and silver skin) and slice it into strips that are about 1/8-inch thick. Mix the meat and the marinade. Cover and refrigerate overnight.
Pre-heat your oven to its lowest settig-150 to 175 degrees. Spray the oven rack with Pam. Lay the strips directly on the racks. Put foil in the bottom of your oven to catch drips. Leave the oven door cracked open to allow moisture to escape. Allow the meat to dry in the oven for four to six hours.
