Slice your roast into 1/4″ slices.
In a mixing bowl, whisk together the organic soy sauce, worcestershire sauce, garlic powder, onion powder, maple syrup, black pepper and apple cider vinegar.
Pour the marinade over the sliced deer roastin a zip lock bag. Make sure that all the meat is covered with the marinade, squeeze out excess air, and seal the bag.
Marinate in the refrigerator for at least 8 hours.
Preheat your pellet smoker to about 180°F (we suggest hickory pellets).
Remove the roast from the marinade and wipe off the excess.
Arrange the meat in a single layer directly on the grill grate. Smoke for about 3-4 hours (check the meat after 2 hours).
Allow jerky to completely cool before storing in a tightly closed container for up to 2 months.