I use ground venison, and mix this.....
Per 1# Ground Venison, I use
1/4cup Soy Sauce
1/4cup Teriaki or Worcestershire (you choose)
1/2 TBSP Seasoned Salt (or Morton's Hot Salt if you like HOT)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 - 1 tsp Black pepper (use the 1tsp if you like a peppery flavor)
2 TBSP Liquid Smoke
2 TBSP Brown Sugar
Mix all ingredients in a GOOD zip-lock freezer or storage bag, allow to set in refrigerator at least 24hrs, up to 5days is fine, makes no difference that I can tell, then shoot onto dehydrator trays and allow to dry. Remove when dried to desired dryness. If too dry, you can place in a ziplock bag with a piece of fresh "white" bread, and the bread will dry up and leave it's moisture in the jerky "rehydrating" it to some extent.
ORIGINAL: bloodcrick
I try and cut mine where the grain is across if that makes since but not always. It makes it tear easier when biting. I like to use high mountain jerky cure, hickory or cajun flavor, and dehydrate.
Mix your own, and you'll never use that stuff again.
Also if you use a recipe like Canuck posted, you can use that marinade a few times before it's "used" up. I used to get 4-5 runs out of a batch that way before I dumped the marinade.