2 to 1 mix of Kikkoman Soy Sauce and Lea & Perrins Worcester Sauce + Whatever extra Flavors you like.
I suggest these Additions:
Garlic and Pepper.
Or just Plain Garlic OR Pepper!
Oregano.
Thyme.
Comino and Red Chili Powder.
Oregano and Lemon.
Then soak your thin sliced meat in the refrigerator for MINIMUM! 24 Hours in the Mixture. 48 Hours isn't to long!
At this point your jerky is pretty much enbalmed by the Vinegar, Salt, and preservatives. Few germs will survive.
Remove and dry with Paper Towels.
Dry for 4-5 hours till Hard! In either a dehydrator, or a oven at the LOWEST! setting with the door cracked!
You can Steal a "TEST" piece from here on!
Place in Zip lock Bags for final drying.
After a day or so the surface will become wet again. This is because the center of the jerky drys much slower than the outside. Also the dryer outside pulls out the inner moisture.
Crack open the Zip Lock bags and let them dry in the sun, or in your oven with no heat and the door open a little.
Jerky is Firm when ready.
Bend at thickest part to see if it is dry enough.
NOTE! Using Kikkoman and Lea And Perrins adds a lot of preservatives to the jerky. It's going bad before you eat it isn't REALLY possible!