Here is what I use
usually make jerky in the smokehouse
Remove all fat from Surface of Meat. Cut meat in to 1/4" strips approximately 3" or whatever length you desire.
Take a rectangle square pan and sprinkle the rub on the pan until you cover the bottom. Next place a layer of meat
in the pan. Sprinkle more rub on top until everything is thoroughly coated. Now continue to place layers until you run out
of meat. Always cover the last layer with the rub mixture. Cover the top with foil and place in the refrigerator for 24-36 hours.
Place in the smoke house on racks at about 150 degrees and smoke the product for approximately 1 hour. Continue to cook product
for an additional 10 hours or until it reaches the optimum chewiness you desire. Remove and let cool and package.
Dehydrator To add smoke flavor dip the meat in liquid smoke before placing it in the seasoning pan.
Layer in product leaving space for air to flow in between the racks. Set dehydrator on it's hottest setting (around 155-165)
and let it go for 8 hours. Check periodically for the proper chewiness.
If you want to add some teriyaki flavor. Buy Teriyaki sauce (looks like Soy Sauce not the thick sweet version)
and marinate the meat in it for about 45 minutes before you do the rub.