1 pound boneless venison
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
1 tablespoon Liquid Smoke
2 tablespoons brown sugar
1/4 teaspoon coarse black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/2 teaspoon kosher salt
Slice the venison into long strips 1-inch wide and 1/8-inch thick. In a bowl, combine the remaining ingredients and pour into a 1-gallon size resealable plastic bag. Add the meat, seal the bag tightly and refrigerate for about 8 hours, kneading occasionally to distribute the marinade. (Note: the marinade can be used more than once.)
I recommend using a dehydrator, but if that isn’t available cure the venison strips on the top rack in a 160-degree oven for about 6 to 8 hours. Be sure the strips don’t touch each other and put foil or a drip-pan beneath. Leave the oven door open just a crack to prevent over-curing.
A dehydrator is relatively fool-proof. Follow the package directions or cure the meat at 145 degrees for about 9 hours. Store the finished jerky in an air-tight plastic container.