Cooking Louisiana  -  Jerky - Jack's Way
This is the Jerky recipe I use, there are hundreds of others. I don't have the luxury of having a smoker so it's a dehydrator for me.

1-1/2 cups water
2 Tbs. Soy
1 Tbs. Worcestershire
1 Tbs. Tiger Sauce
1 Tsp. Lemon juice (concentrate)
½ Tsp. liquid Smoke
1 Tbs. A-1 Steak sauce
1 Tsp. Crab Boil
1 Tsp. sugar
1 Tbs. Montreal Steak Seasoning
½ tsp. Chili Powder
5 shots La. Hot Sauce

Warm above about 5 min. in microwave – let cool

Cut meat (I use London Broil or Rump Roast) in to ¼” strips by ¾” wide. This marinade will do about 3 - 5 lbs. of meat

Marinate 12 hours in a zip lock plastic bag moving around every few hours.

Rinse and sprinkle Creole Seasoning and garlic powder on it. You can try this not rinsing but get ready for a punch!

Dehydrate 7 - 8 hours