Slice meat as thinly as possible. If needed, lightly pound meat to 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 hours.
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 200-degree smoker. Average drying time is 2 to 3 hours, depending on meat thickness.
Note: Jerky stored for more than a couple of weeks should be properly packaged and frozen.