1. Whisk teriyaki sauce, Worcestershire sauce, sugar, soy sauce, liquid smoke, pepper, onion powder, garlic salt, lemon juice, paprika, and hot pepper sauce together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours, stirring it a few times as it marinates to ensure even absorption of marinade.

2. Remove venison strips from marinade and squeeze off excess. Discard remaining marinade. Arrange venison on the racks of a food dehydrator in a single layer.

3. Dry venison on High until dry but still pliable, about 4 hours. Jerky should bend without breaking. Store jerky in an airtight container or in a resealable plastic bag.

Oven Option:

Preheat the oven to 160 degrees F (70 degrees C). Place a pan or aluminum foil on the oven floor to catch drippings. Arrange venison on a wire rack in a single layer and dehydrate in the preheated oven until desired texture is achieved, 6 to 8 hours.

Editor's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.