This is for 2 lbs of meat.
Trim game meats of gristle and silver skin. Slice as thinly as possible. If needed, lighlty pound meat until of even thickness. Combine soy sauce and Worcestershire sauce in a medium bowl, add sliced meat and toss to coat evenly. Cover and refrigerate for 12 to 24 hours. Remove meat from marinade and pat dry.
Combine Kosher salt with remaining ingredients. Coat meat evenly and stack sliced game, one on top of the other. Wrap with plastic wrap and refrigerate for 12 hours.
Dry on racks in a 160 degree oven with the door open about 1/2 inch to allow moisture to escape. Average drying time is 4 hours, depending on meat thickness.
Smoke at 200 degrees for 2 - 3 hours or until thoroughly dried.
Jerky stored for more than a couple of weeks should be properly packaged and frozen.