I start with beef "eye of round".Remove all fat,membrane etc.possible.You can also use deer "hams".Cut meat WITH THE GRAIN,approximately 3/16" to 1/4"thick.Following recipe is for 4 to 6 lbs. of meat.1 cup soy sauce,1/2 cup worchestershire sauce,3/4 cup of Bullseye or KC Masterpiece bar-b-que sauce,1 Tbs.ground white pepper,1 Tbs.ground black pepper,1Tbs.powdered garlic (not garlic salt),1Tbs.paprika,ground cayenne pepper (I use 1 Tbs.for a medium to 3/4 hot range. You might leave it out for your first batch).Optional is 2 Tbs.powdered mustard and if you can find Kikkoman Roasted Garlic Teryaki 1/3 to 1/2 cup gives it a tasty garlic boost.Now you can mix in 1 can of Coca-Cola or Dr.pepper or full flavor beer of your choice (I'm in Texas-I use Shiner Bock).Now the most important,the "cure".Use 1/2 to 1 tsp.Can get it from butcher shop,Academy Sporting Goods,Bass Pro Shop,maybe Wal-Mart.It prevents meat from molding in the drying process.I put all ingredients in a stainless bowl (over sized)so I can dredge every strip thru marinade-mix then place them in a tupperware or casserole or metal pan to sit overnight in refrigerator.I have a Nesco America Harvest with 4 round trays.I fill up one tray then spoon on a little of the mix,then add the next tray etc.I set it on 150 degrees F. for 8 hours.I am sure I have over-explained but any questions just ask again.