12 oz. soy sauce 1 oz. liquid smoke
1 1/2 oz. Worcestershire sauce 5 pounds of meat deer or beef
Mix sauces and liquid smoke in large bowl. Cut meat 1/4 inch thick with grain to desired width. Fill bowl and let soak 2 to 3 minutes. Lay meat on rack in oven and sprinkle with lemon and pepper seasoning, covering heavily. Dry in oven at 140° for six hours. Turn jerky over and dry for six more hours or until desired dryness.