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