In a large bowl, combine the soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion powder.
Slice the venison into strips about 1/8-inch thick and place them in a Ziplock bag or plastic container with a lid.
Pour the marinade over the meat and seal the bag/container. Shake to incorporate and place in the refrigerator for at least 8 hours, preferably overnight.
When ready to dehydrate, remove the venison from the marinade allowing the excess to drip off, and arrange the strips on the cooking trays.
Place in the air fryer and, using the Dehydrate function, cook at 160F for 6-8 hours, or until desired doneness is achieved.