3 lb. venison
1/2 c. soy sauce
1/2 c. Worcestershire sauce
2 tsp. monosodium glutamate
2 tsp. table salt
2/3 tsp. black pepper
2/3 tsp. onion powder

Cut venison into 3/4-inch strips. Combine the remaining ingredients; pour over meat and refrigerate, covered, overnight. Drain; hang meat over the racks in oven and bake at 150° to 170° for 6 hours, until meat is dried.