About 3 pounds venison steak. (Can be round or even rump roast.) Can even be beef (although made this way, you can't even tell the difference between beef and deer.) Slice while mostly frozen. Make sure it's really lean. That's why venison is a good choice. Pieces about 1" by 1/8".
2 T soy sauce
6 T worch sauce
2 T catsup
1/4 t ground black pepper
1/2 t garlic powder
1/2 t onion powder
3/4 t salt (depending on your taste for saltiness)
3 T brown sugar
1 t paprika
3 T lemon juice
1/2 t fresh ginger, crushed OR 1/4 t. powdered
Pinch of Old Bay seasoning (optional)
(If you want an extra "kick" of spiciness, add 1/8 t cayenne)
2 drops Cade essential oil (smoky kind) or 1 T liquid smoke
2 drops rosemary essential oil
1 drop thyme essential oil
6 drops orange essential oil
Mix all ingredients except oils and heat, but don't boil. Add oils. Set aside while you slice the meat. Add the sliced meat, stir thoroughly to coat all pieces. Let marinate for 1-2 hours. Then arrange slices on trays in the food dryer.
Dry in food dryer at 150 degrees for 3-5 hours until done. Should be slightly pliable. Store in glass jars. Don't know how long it keeps. Some sources say almost indefinitely, some say 1-2 years depending on storage conditions. I would say vacuum packed would extend the shelf life.