Jerky Recipes

Ive tried a few from the internet and they are all pretty good. The biggest piece of advice i can give is after the marinade, dust the meat with dry seasoning such as black pepper or cayenne. That stuff just doesnt soak in during the marinade. Also, dont cut the meat too thin.

As far as specific recipes, start with soy, worcheshire, dark beer one part each and 1 bottle of liquid smoke per 2lbs of meat.

Slice beef or deer into about 1/4" thick by 4"-5" long.
Season well with Louisiana soy sauce and slap ya mama.
Seal container or bag and let the merinating meat sit in ice box over night.
When ready to smoke the meat to make the jerky, hang each strip of meat on the smoke house meat hooks.
Use pecan and oak wood/branches for the smoke.
Smoke on low heat (225 F) for about 6 hours