My personal recipe:

Liquid marinade
6 parts worchestershire sauce(I like frenches)
3 parts soy sauce
1 part liquid smoke

Dry marinade
1 part salt
1 part garlic powder
1 part onion powder
1 part red pepper
2 parts black pepper

I put the dry on, then the liquid in a ziplock for 12-48 hrs. When I put it on the dehydrater (sp?) I sprinkle more black pepper and a favorite coarse ground mult-purpose seasoning such as Peppered Season-all.