Hi Gargoyle91! Here's a simple recipe I've been using (altering to taste/whim) for a few months now - reposted from Sic's 'something cooler' thread:
For 2lbs meat:
1/4 cup soy sauce
1/4 cup turbinado sugar (sugar 'in the raw')
1 tbsp olive or canola oil
1 tbsp Worcestershire sauce (I use Salsa Ladys!)
1 tbsp minced fresh ginger (one inch chunk)
1 tbsp minced fresh garlic (2-3 cloves)
Juice from 1 lime
1 tsp fresh ground black pepper
1 tsp sea salt
Pepper powder to taste
1. Trim meat of excess fat and slice into 1/4" thin strips (or thinner if you can. put meat in freezer for 30 minutes to help or use slicer)
2. Whisk up all marinade ingredients, pour over meat.
3. Mix meat with marinade. Store in bowl or ziplock for at least 24 hours.
4. Arrange meat on dehydrator trays. Do not allow overlap. Load up and turn it on! (note you can use low oven for this, google is yer friend)
5. 6-10 hours later you have a dried and amazingly flavored beef jerky that is WAY better then the overpriced processed junk you've had recently...
Taste the marinade prior to bathing the meat. If you want hotter or sweeter or spicier now's the time.
Once meat is fully completely dry, split it into servings and ziplock bag it. Stuff you're going to eat this week can stay out - the rest should go into cold dry storage.
Make sure your meat is fully completely dry, and eat any pieces that are 'fatty' first. The pieces with inherent marbling and/or fat are going to lose quality the quickest so eat them first.
Hope that helps, and by all means experiment with it.