I have been making jerky since the mid-90's and have tried a bunch of recipes. Over the years I have developed one that that is very good. It follows:
For about 3 to 5 pounds of meat - and I normally use eye of round trimmed of all excess fat if I don't use wild game - I use
16 oz. kikoman soy sauce - this is the least salty of the soy sauces IMHO and does not overwhelm the meat with salt flavor
2 oz. liquid smoke (any flavor - I prefer hickory or mesquite)
1 teaspoon red pepper - give a slight heat only
2 tbsp Mrs. Dash Chipotle Seasoning
1 tbsp granulated garlic - (if you used minced garlic - go with 2 tbsp)
Mix all of the above together
I put my cut up meat in a gallon ziploc bag - then pour in the marinate.
I usually leave it in the marinate for a minimum of overnight to 24 hours.
Drain in a colander - place on
dehydrator trays
I usually use the highest heat setting for an hour or two to dry off the excess liquid, then drop the temp to 135F until done.
I also make this in the garage. It smells good, but it will make your house smell like you are cooking 5 roasts in the oven due to the forced air dumping into the room.
P.S. - When both of my sons were still living at home, I used to add about a teaspoon of Dave's Ultimate Insanity Sauce (Habarnero concentrate) just to slow them down...they ate jerky like potato chips lol.