VENISON JERKY

1 1/2 To 2 lbs lean boneless deer meat, partially frozen
1/4 c Soy sauce
1 tb Worcestershire sauce
1/4 ts Ground pepper
1/4 ts Garlic powder
1/4 ts Onion powder
1/4 ts Hickory smoked salt
1/4 c Firmly packed brown sugar
1 sm Bottle liquid smoke

Trim all fat from the meat. Slice the meat as thinly as possible. In a bowl
combine the remaining ingredients. Stir until dissolved. Add the meat and
mix well. Cover and refrigerate overnight. Shake the excess liquid from the
meat and arrange in a shallow pan or cookie sheet. Dry the meat in a 150 or
200 degree F oven until dry and brown, a minimum of 8 hours. Cool, remove
from the pan, and store in a glass jar.