I have a recipe for jerky, but it really depends on your own taste how you make it.
This is how I make it and most of my freinds and family seem to like it.
I make a marinade with
1 cup soy sauce
1/4 cup worcestershire sauce or to taste
fresh crushed black peppercorns
add salt, onion powder and garlic powder to taste
2 Tbls. liquid smoke (use what ever brand you would like) I use "Wrights" brand when i can get it.
a touch of lemon juice
1/4 cup brown sugar to taste
1/4 cup vegatable oil
1/2 to 1 cup of water
Mix the marinade in a glass or plastic bowl, not metal.
Add thinly cut pieces of venison that is cut WITH the grain that has ALL of the fat removed. I use cuts like the skirt, the thin meat between the ribs and the pelvis. Cover bowl and allow to marinade for 2 to 7 days in the refrigerator mixing it around daily. The longer the time the stronger the flavor.
Remove from marinade and lightly wipe off the excess (I simply run the strips betwee my thumb and fore finger), place on dehydrator trays and dry till the meat has a dry leathery texture. Place in sealed glass jar or food saver bags and seal. Make sure there is very little moisture in the finished product. It keeps on the shelf for a long time, but has more flavor if eaten within a month or so. If very dry, it makes a good base for homemade pemmican.
This recipe make a kind of teriyaki tasting jerky.