Here is the recipe I use to make deer jerky that also works great on elk as well. This is a my favorite flavor of jerky from a recipe passed down from my mother.
I like to double this recipe and do about 3 pounds of meat per batch. I start by freezing the meat then let it thaw until it is softened enough that I can slice it. I then slice the meat into about 1/4" thick slices. With the meat still mostly frozen it makes for slicing it evenly with a knife a lot easier. I also take out any fat that I see in the meat. I then marinate the meat in the sauce and place it in a fridge for a good twelve plus hours, mixing up the meat and sauce a couple of times or more to make sure all sides of the meat get plenty of exposure to the ingredients before placing the meat in a dehydrator.
I also have started using only half of the pepper that the recipe calls for. I think it tastes better with a little less pepper.
1/2 tsp garlic salt
1/2 tsp season salt(season all)
1 tsp onion powder
1 tsp black pepper
1 tsp salt
1 tsp ascent
2 TB liquid smoke
1/4 cup soy sauce
1/4 cup Worcestershire sauce
Mix all the ingredients together then with this marinate the sliced meat in a refrigerator for 12 hours.
Seasons about 1.5 lbs meat.