Anyone got any recipes for making jerky that they would be willing to share? I've never made my own but I'd like to learn.

I normally use the mixes you find at academy..they come out pretty good. Get yourself a jerky gun, and you can use ground venison as well.

Best stuff I have personally found in Clifcos jerky marinade in Burleson Texas...Just has a great flavor...they have a website...clifcospicesales.com...They sell all over the state mostly meat markets... ..It is prewtty much the basics for jerky and seasoning..I add liquid smoke to the gallon of water and 1 3oz jar pf zatarains crab boil...man it is some gooooood stuff..People think Im crazy when Im telling them that i use crab boil but after they taste it they are amazed...

I actually just made some...not more than 20 minutes ago.
I used:
1/4 Cup worchester sauce
1/4 Cup Soy Sauce
1/4 Cup Cayenne Pepper Sauce
Crushed Red Pepper
1 tsp garlic powder
1 tsp onion powder
1-2 tsp coarse ground black pepper
1 cup water

meat was sliced with the grain 1/4 inch or so.....I marinate over night...and it's going on the smoker tomorrow morning. I smoke at 150 degrees for 6-12 hours.

Crab boil is also good to boil ribs in before you put them on the bbq pit. Just don't use to much.

Here is a link to how I make mine.
http://wildedtx.blogspot.com/2007/07/best-jerky-you-ever-made.html

I like to keep it simple:

Heavy with the coarse ground pepper
Coarse kosher salt
a shake of garlic powder

I cut meat 1/8" thick
Toss with seasoning
Hang on oven racks and/or cookie racks
Heat oven to 180° and place racks in oven
Crack oven door open to let moisture out
Dry time 4-5 hours
Hide jerky from kids

I like this method because the temp is hot enough to kill any germs but only dries the meat.

I've made jerky many different ways for a long time. "High Mountan" jerkey seasoning can be found at gander mountain as well as other places, and comes out delicious. I've tried most of their flavors, and have not been disappointed yet. As mentioned above, if you don't have a jerky gun, get one and try ground venison! Then just follow the mixing directions to the "T"! This stuff is cheap, and will do a lot of meat. Just remember to rotate your trays (if you use a dehydrator) and I would take a piece or two out a little earlier than you think you need to, let it cool, and evaluate its dryness. Seems like it always hardens up a little when it cools down.... just a tip so you don't overdo it. Good luck.

http://www.himtnjerky.com/

Four Words... Hi Mountain Jerky Seasoning. Jim Zumbo endorsed. Look it up. Stick with Original. He tried to trick it up and the trick was on him!