In a mixing bowl, whisk together the soy sauce, brown sugar, black pepper, garlic powder, onion powder, and crushed red pepper flakes.

Slice the deer meat into thin strips, about 1/8 to 1/4 inch thick.

Place the sliced meat in a resealable plastic bag or glass container and pour the marinade over it.

Seal the bag or cover the container and refrigerate for at least 6 hours, or overnight.

Remove the meat from the marinade and pat it dry with paper towels.

Lay the meat strips out in a single layer on the dehydrator trays.

Set your dehydrator to 160°F (70°C) and let it run for about 6 hours.

Once done, let the jerky cool completely before storing it in an airtight container.