go to the top and click on search,type in jerky,then one year,post and reply.
then hit search and you should find about 20 or so.I did.


heres a copy of the one on the search.

I have a reciept I have worked out over the years,everyone seem to really like it.
Ingreidents are:
Beef without fat will work also:
three and 1/2 lbs. venison sliced thin,no thicker than 3/8" with (ALL) the fat removed.fat will cause it to go bad in a few days.


1/2 cup soy sauce
1/2 cup worchestershire
2 tsp. accent
2 tsp. lawyers season salt
1 tsp. garlic powder
2 tsp. onion powder
2/3 tsp. black pepper
2 Tbs honey

in a glass or stainless bowl mix all ingreidents,(the onion and garlic will not all dissolve).place meat into the mixture,stir well to cover.put in refridgarator over night.stir a couple times making sure the meat is covered with the marinade.
After overnight soaking lay on racks and put into dehydrator for about 8 hrs. or till the right dryness occurs.(time depends on the dehydrator you have.)

I like some of mine to be a little moister than the store brands.I keep and eye on it till it is mosit and tender.


heres another
2 pounds meat
1/4 cup soy sauce
3 tablespoons brown sugar
3 cloves garlic, peeled and smashed
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke
2 teaspoons red pepper flakes
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
Slice the meat into strips against the grain, 1/4-inch thick and 1-inch wide. (If necessary, freeze the meat for up to 2 hours to facilitate slicing.)
In a large, wide bowl, combine the remaining ingredients. Place the meat in the marinade, cover, and refrigerate to marinate overnight, turning occasionally.
Preheat the oven to its lowest setting, between 145 and 150 degrees F.
Line 2 large baking sheets with foil and top with 2 heavy wire racks. Drain the meat, pat dry, and arrange evenly on the racks without touching. Or skewer each with a tooth pic and hang from racks. Place in the oven, leaving the oven door open a crack for air circulation. Leave in the oven until dry, but still firm (not spongy or brittle), 10 to 12 hours, depending upon the thickness of the meat, turning once or twice during the process.
Remove from the oven and store in waxed paper at room temperature for up to 2 days. Wrap in plastic and refrigerate to store for up to 1 week.

another:I found this one but have not tried it

1/2 pound Trimmed venison
1/4 teaspoon Salt
1/3 teaspoon Garlic Powder
1 teaspoon Accent
1/4 teaspoon Black Pepper
1/4 cup Worcestershire Sauce
1/4 cup Soy Sauce
1/4 cup Water
6 drops Liquid Smoke
Cut meat into 1/8" thick strips, which is easier if it is slightly frozen. combine ingredients, and place with meat in refrigerator overnight to marinate. Then place the meat strips in a microwave roasting rack. set the microwave on high for 4 to 6 minutes. after 4 minutes add time in 30 second increments. The idea is to have a dried jerky, which means a color change from brown to dark brown, and a consistency in the meat that has changed from supple to leathery in it's texture.