I doo jerky quite often and have had great success with London Broil, Eye of Round, Flank Steak - The London broil I cut along the grain so it holds up better - The jerky is chewy but delicious. The eye of round is a lot more expensive and I cut it across the grain to make delicious shingles that will almost melt in your mouth.
Flank steak is great too but, as mentioned earlier in the thread fairly expensive for making jerky.
I have several recipes for marinades that are very close to a lot already posted so I'll just say soy, worchestershire, garlic and black pepper, sometimes a bit of liquid smoke and honey ( I do mine in a dehydrator because of the temperature control abilities, as also pointed out by some of the previous posters) I'm currently running a good size Excalibur Stainless dehydrator and it works like a dream.
A relatively cheap ($100.00) Waring Pro household meat slicer is an indespensible gadget as it slices pecisely and is adjustable for a great range of thicknesses. Partially freezing the meat is a must before slicing as it allows very precise, neat cuts which are not only easier to handle but also prevent Slicer injuries to the operator so common with trying to thin-slice a big wobbly hunk of thawed meat.
A favorite of mine tho is very simple and available in most supermarkets - Allegro Hot and Spicy Marinade - slice em' and soak em for 2-3 days, pat dry in layers of paper towels and go for it. My favorite part is the red pepper seeds that are in the marinade - after I finish the jerky there's always a pile of em in the bottom of the bag - I eat them like half popped kernerls of pocorn - delicious!
I've also had great results with venison - I don't hunt anymore - the older I get the less I feel like killing anything - but I'm fortunate to know some good ol' boys here in North Carolina who are willing to share their kills with me for a bit of jerky and fresh venison sausage. The trick with deer meat I've found is to remove as much of the slimy membrane and fat, gristle, shotgun pellets, etc. as humanly possible before marinating. It takes some time but it's worth it. Deer fat seems to have a strong off-flavor when dried and I think this is what puts people off to deer meat, jerky in particular and can be confused with "Gamey Flavor" - The only time I've ever had Gamey venison was when the hunter confessed that it had been a clumsy kill - a mortal wound that allowed the animal to run for a good distance which I assumed infused the muscles with adrenaline, coupled with the fact that I think the hunter knicked a scent gland when skinning or cleaning, thus ruining the meat.
Poultry and pork I have no experience with so cannot comment - not that it's bad, it just doesn't interest me.
Last I totally agree with an earlier comment that you should make a lot - you'll have friends you never know existed once one person samples your homemade jerky. Dottie and I wait for Wednsday's paper ( When the supermarket flyers announce their sales for the week) and inevitably somebody will have london broils on sale, Buy One, Get One Free, and we stock up - a regular batch is 5-7 broils which yields 3-4 lbs of meat which I sell at work at the rate of 3 ounces for 10 bucks - "Dimebag Dumb-*ss" is what they call me, but I always sell out immediately. And when I have venison Jerky I have to make a list - it's always sold before I make it.
Hope you enjoy making your jerky as much as I do!