I know there has to be more people on this board than just me who makes thier own deer jerky. Lets hear your reciepe and process. I know I posted on another thread that my concoction was a secret, well, it's even a secret to me because I use the dump method and it always comes out a little bit different, but heres the jist of the ingredients I typically use.

Salt, cayanne, oinion powder, garlic powder, worchester, soy sauce, liquid smoke, crushed red pepper, bourbon and brown sugar.

Once I get the meat layed out on the dehydrator racks I give it a generous coat of black pepper from the pepper mill. A day in the dehydrator and i'm in Jerky heaven.