1. Freeze the venison for 1-2 hours so it can be cut easily.
2. Lay out the venison and tenderize it using a mallet(pound it with a mallet) until it is a quarter of an inch thick or lesser.
3. In a bowl, toss the soy sauce, liquid smoke, Worcestershire sauce, chili powder, onion powder, garlic powder and the tenderized venison.
4. Cover the bowl with saran wrap, getting as much air out of the bowl, and put into the refrigerator for few hours.
5. Lay out the venison in the dehydrator, leaving some space between each piece and plug it in. Ideal temperature for the jerky to cure is 130-140 degrees fahrenheit. The longer you leave it in the dehydrator, the drier the jerky.
6. Store the jerky in plastic ziplock bags or any sealable container and serve out of it.
Very dry jerky can be stored in sealable containers for up to 6 months. Softer Jerky can be stored for short periods of time in the refrigerator and longer periods of time in your freezer.