Trim all fat, sinew, and silver skin from the venison
Slice the meat against the grain into thin strips, about 1/8 to 1/4 inch thick
Freeze the meat for 1 to 2 hours to make slicing easier
Mix a marinade with soy sauce, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and optional brown sugar, paprika, or chili powder
Add the venison strips to the marinade and refrigerate for 6 to 24 hours
Drain the meat and pat it dry with paper towels
Arrange the strips in a single layer on dehydrator trays or wire racks
Dry in a dehydrator at 145°F to 160°F until leathery and dry, usually 4 to 8 hours
Or dry in an oven at its lowest setting with the door slightly open until fully dried
Flip the strips halfway through drying if needed
Check for doneness by bending a piece; it should crack slightly but not break in half
Cool the jerky completely before storing
Store in an airtight container or vacuum-sealed bag
Refrigerate or freeze for longer storage
Use clean hands, clean equipment, and keep raw meat refrigerated during preparation