This is my recipe for Pheasant Jerky. There hasn't been a batch to ever return from a pheasant hunt...
15 - 20 oz. Soy Sauce - Any brand
15 oz. Worcestershire Sauce - Lea & Perrins - Preferred
15 - 20 oz. Teriyaki sauce - Any brand
4 tablespoons Dark Brown Sugar - Any brand
2 - 4 tablespoons Garlic Powder - Any brand
2 - 4 tablespoons Onion Powder - Any brand
2 - 4 teaspoons Cayenne Pepper - Any brand
2 - 4 oz. Molasses for even more flavor - Any brand
2 1/2 tablespoons Red Pepper crushed
Add all liquid ingredients into container (with lid is preferred or cover with a plastic wrap) Now add all other ingredients into the container, stir frequently. The meat is to be sliced with the grain as thin as possible (approx. 1/4"). To aid in slicing meat thinly, freeze until ice crystals are formed) this allows for more slices and a quicker drying time. Place into marinade as sliced. Make sure all meat is covered with the ingredients and stir meat occasionally to ensure all areas of meat have been exposed to the marinade. Cover and refrigerate for 24 hours or more, occasionally shaking or stirring the meat at least 2 more times.
Smoke at 160°F. to 180°F. It should take approximately 4½ hours more or less depending how thin the meat was sliced and the set temperature. You can tell the meat is done when it no longer bends and you could break off a piece with ease. But the meat should not be so dry as to be crisp and break. It is better to be more dry than under dried, so as to prevent mold. Let meat cool before storing. The net result of all this fun will give you approx. 2.5 to 3 lbs or more of the best jerky in town.