Recipe(tried): Tina- here are several recipes for jerky

Here are some from a backpacking cookbook that I have called, "The Well-fed
Backpacker" by June Fleming.

Teriyaki

1 c soy sauce
1 tbsp brown sugar
1 garlic clove, minced
1 tsp ground ginger
1/2 tsp pepper

Smoky

2 tbsp liquid smoke
1tsp garlic powder
1/2 tsp pepper

Tangy

1 c red wine
2 tbsp worchesteshire sauce
1/2 tsp tabasco
1 tsp garlic salt
1/2 tsp pepper
1/2 tsp paprika

Far East

1 c soy sauce
1 tbsp dry sherry
1 garlic clove, minced
2 tbsp sesame seeds

I make it with a tough cut of beef like eye of round steak. You don't need to
use the expensive cuts for this. Slice with the grain for chewy texture or
across the grain for more tender jerky. Marninade for 6-12 hours in fridge.
Dry at 145 F until hard but not brittle (usually 8-12 hours).
Hope that these help! Enjoy!