Remove all the fat from venison/beef and slice into thin strips.
In a large bowl, mix all seasonings, Worcestershire, and soy sauce. Place meat strips into marinade, making sure strips are totally submerged; if not, prepare an extra batch of marinade and pour over top.
Marinate overnight (or 8 hours), stirring every 2 hours.
Lay strips on racks of food dehydrator, set at 135 degrees, and dry for 6–8 hours.
If you do not have a food dehydrator, this can also be done in a 150 degree oven for 6–8 hours.
Lay strips on oven rack and lay foil on the bottom to catch drippings.