This is one I have used and like. It is my variation of a recipe that my Dad came up with.

1st soak the meat in cold salt water for at least a couple of hours to remove any blood.

Marinade.

1 cup Worechestershire sauce (I like French's)
1/2 cup Soy Sauce
1/4 cup Liquid Smoke
1teaspoon Garlic Powder
1 teaspoon Onion Powder
2 teaspoonBlack Pepper

It seems to work better if you mix the marinade up in a bowl, then pour it over the meat in a gallon zip-lock. The longer it is in there, the fuller the flavor will be. One gallon bag usually does about 2 dehydrators. Other options addRed Pepper, Garlic and Pepper Seasoning Salt, Cajun Seasoning, etc.

When I lay the jerky meat on the dehydrater trays, I like to sprinkle the meat with pepper and some type of seasoning. My favorite is Season All PepperedSeasoning Salt.Tony Creoles or Head Country or red pepper flakes work good is well.

My advice use some recipe as a guide to create own distinct jerky. Don't get carried away with trying to duplicate someone else's taste. I personally really like worchestershire sauce. You may like less worchestershire and more soy or terriyaki, etc. Good Luck.