do a search on jerky and you will find several different ones.one is mine.
I have started to use one of those shooters now since jaw surgery.can't chew the reg. stuff.I soak the meat first then grind it and run it through the shooter.put it in the dehydrator or oven till it get to the dryness I like.I like it a tad moist. then put it in the vacume bags (it want spoil with my reciept).I can fill my dehydrater full and it is gone before I can vacume it. only a few days.

as who said , remove all fat , that means "All" or it will go bad quick.

three lbs. venison , or beef ,3/8" thick , remove "all fat".
you can double this with 6 lbs. very easy and works great
1/2 cup soy sauce
1/2 cup worchestershire
2 tsp. accent
2 tsp season salt
2/3 tsp garlic powder
2 tsp onion powder
2/3 tsp black pepper
1/2 cup honey

mix till desolved,some will not completely desolve.place meat in glass or stainless bowl , cover with mixture,leave in fridge overnight or two.

after marinated , place on racks and dehydrate till it is to the dryness you like.........a little on the soft side is my favorite
here's mine.