2 lbs   venison roast - cut into 1/4″ strips
 1/4 C   Soy sauce
 1/3 C   Lea and Perrins Worcestershire Sauce
 1 tsp   (heaping) Onion powder
 1 tsp   Garlic powder
 1 tsp   Salt
 1 Tbs   Course ground black pepper
 
 Marinate meat for at least 3 hours in deep container.  Turn every
 hour or so and push meat down into sauce.  Remove rack from oven
 and place over sink.  Put a toothpick thru the ends of the meat
 and hang between the bars of the oven rack.  Line the bottom of
 the oven with aluminum foil.  Place rack in oven and bake at 140
 degrees for 4 to 6 hours.  Turn off oven and allow to hang there
 overnight **
 
 Source: Slim Pumphandle
 

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