Most everyone's oven is a bit different, so to use "YOUR" oven, set it as low as it will go... Mine is 170 degrees and I thaw the steak 1/2 way for cutting ease and slice it @ 1/8". Use a pastry rack and pop the oven open every 1/2 hour to release any residual moisture and it will be done in about 3 hours! This method provides tender and chewy jerky instead of tough "rip apart" jerky. If you prefer the alternative then increase the cooking time for another half hour or so...

Tony's recipe is indeed a good one that you can alter to your liking over time and experiment, sorry Tony...!!!

The LEGENDS recipe..
Tony’s Venison Jerky

2 c Worcestershire sauce
2c cup Soy sauce
½ c Liquid Smoke
1 c Red Hot Sauce
6 TB Honey
3 TB Mustard
6 TB Garlic Salt
2 TB Pepper
4 TB Onion Powder
1 c Brown Sugar
To Add HEAT
2 ½ TB Crushed Red Pepper or
¼ c Tabasco sauce

Mix all marinade ingredients in a sauce pan and bring to a boil, stirring occasionally. Remove from heat and let cool completely. Pour into plastic container and refrigerate until needed. Measure out 2 cups of mixture for every 3# of meat to be marinated. Pour over meat slices that are already in a quart size zip lock bag. Thoroughly wet all sides of meat. Refrigerate for at least 24+ hours. Rotate bag every few hours, working the marinade over all meat.