Trim all fat, silver skin, and connective tissue from the deer meat
Partially freeze the meat for easier slicing
Slice the meat into thin, even strips against the grain
Mix a marinade with soy sauce, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and optional brown sugar or cayenne
Add curing salt if desired and if following a tested jerky recipe
Place the meat and marinade in a sealed container or bag
Refrigerate and marinate for 6 to 24 hours
Remove the meat from the marinade and pat dry
Arrange the strips in a single layer on dehydrator trays or wire racks
Dry in a dehydrator at 145°F to 160°F until firm and leathery
Or dry in an oven set to the lowest temperature with the door slightly open
Rotate trays if needed for even drying
Check that the jerky is fully dried and no longer soft in the center
Cool completely before storing
Store in an airtight container or vacuum-sealed bag
Refrigerate or freeze for longer storage