Here is the one I use, and it is a good one. First, let me say I recommend using a food dehydrator.
1\2 c. sherry (opt.), 1\2 c. soy sauce, 1\2 c. worcestershire sauce, 1\8 t. cayenne, 1\2 t. black pepper, 1\2 t garlic salt, 1 t. salt, 1\2 t. Accent, 1\2 t. onion salt, smoke flavoring (opt).
Meats should be dried at 155 degrees F. for 4 to 15 hours depends on how thick you cut your meat. If you cut your venison strips thin, it should not take longer than 4 hours for it to dry.
Jerkey that is stored on the shelf (at room temperature) will start to go rancid after 3 or 4 weeks. Refrigerate or freeze for longer storage. :chef: Enjoy!