about 3 lbs. of meat (see instructions below)

2/3 C Worcestershire sauce
2/3 C of soy sauce
1 tsp. of black pepper
1 tsp. garlic powder
1 tsp. onion powder

Options
1 tsp. liquid smoke
2-3 tsp. Tabasco Sauce

The recipe above is enough for about 3 pounds of meat, which will dehydrate down to about 16-18 ounces (Yow! Now you know why it's so expensive to buy Beef Jerky.)

It's easier to slice the meat thinly if it is slightly frozen. Generally speaking, the leaner the meat, the better for jerky. Remove ALL visible fat! For peppery jerky, sprinkle with pepper right after placing on the drying rack. This pepper will "stick" to the jerky .
Mix all marinade ingredients together in a large (gallon size or larger) plastic zipper bag. Add sliced meat and refrigerate, turning and mixing every hour or two. Hearty meats like beef and venison should be marinated overnight. For turkey, salmon or tuna, 3-4 hours is usually plenty.

When ready to begin drying, place a sheet of aluminum foil on the bottom of the oven to aid in cleanup. Drain meat in a colander and pat dry with paper towels (the drier the better at this point). Set oven at lowest temperature setting and carefully place meat slices directly onto oven racks. Leave the oven door open a crack to allow moisture to escape and go away for a few hours.

Drying times vary due to oven differences and meat size. Perfect jerky is firm, and dry and not at all spongy. However, if your jerky is so dry it breaks in two easily, it's probably over-dried.