This what I use...
2 cups of "China Lilly" soy sauce
1 bottle of liquid smoke
16 tablespoons of packed brown sugar
Then add what you would like for seasoning. Eg. 1 bottle of hot sauce or 1/2 cup garlic powder... you get my drift.
Put as much meat in as you can get in the liquid, but try to keep it under the surface of the liquid. Make sure there is no fat on the meat. Fat will spoil and the meat won't and the meat can be kept at room temperature for over a year on the kitchen counter in a bag.
Soak the meat 24 hours to get the flavour.
I also cut my meat across the grain to make it a bit easier to eat. (you can eat 4 times more in less time and it will suck in more flavour)
Put on your dehydrator racks and sprinkle a bit of salt on the meat while dripping with the mixture. (it makes the flavour come through a bit more) I know it sounds like to much salt but it isn't. Just try 1/2 your racks with extra salt and 1/2 without, and you will adding salt to all your meat after that.
Dry the meat don't cook it. Dry it until it's as dry as you like it. If you dry it to much you can put it in a zip lock bag and put in a piece that is a bit moister than you want and the bag will slowly equalize to match the other... And, pig out.
I have tried different sauces and sugars but this is the BEST
combination to use. You will understand it after tasting it.
I used to take a bag of jerky to work but had to stop because the guys I worked with would steal it out of my locker and eat it on me. When a buddy would have his sitting on the table and no one would touch his.