Prepare the Meat: Partially freeze the deer meat for about 30-60 minutes. This makes it much easier to slice thinly and evenly.

Slice the Meat: Using a sharp knife, slice the partially frozen meat into thin strips, about 1/8 to 1/4 inch thick. Slice with the grain for chewier jerky or against the grain for more tender jerky. Aim for consistent thickness for even drying.

Make the Marinade: In the medium bowl, whisk together the Worcestershire sauce, soy sauce (or tamari), garlic powder, and black pepper. Add any optional flavor boosters if desired.

Marinate the Meat (Optional): Add the sliced deer meat to the marinade, ensuring all pieces are coated. You can marinate for as little as 15 minutes or up to 4 hours in the refrigerator for a deeper flavor.

Preheat Your Oven: Preheat your oven to a very low temperature, between 160°F (71°C) and 170°F (77°C). This low temperature will slowly dry the meat without cooking it.

Arrange the Meat: If using wire racks, place them on top of your baking sheets. Arrange the marinated meat strips in a single layer on the wire racks (or directly on the baking sheets if you don't have racks), ensuring there is space between each piece for air circulation.

Dry the Jerky: Place the baking sheets in the preheated oven with the door slightly ajar (about an inch) to allow moisture to escape.

Check for Doneness: Begin checking the jerky after 4 hours. The jerky is done when it is dry to the touch but still slightly pliable and leathery. It should bend without breaking. The drying time will vary depending on the thickness of your meat slices and your oven temperature.

Cool and Store: Once the jerky is done, remove it from the oven and let it cool completely on the racks. Store the cooled jerky in an airtight container at room temperature for up to a week, or in the refrigerator for longer storage (up to a month).