Use a medium-high quality, fairly sinew/silver skin/tendon free red meat that is FAT FREE. You could use venison, beef, moose or any other red meat that fits the description I gave you.
Uniformly and thinly slice partially frozen meat with the grain.
In a bowl combine marinade ingredients (no matter which one you're using), add in the sliced meat, stir together well, using your hands to knead it in. Put in the fridge in a sealed container for 8 hours minimum, up to 48. Overnight is best or all day if you'd like!
Dehydrate that meat! Lay it out on your dehydrator trays, on the highest heat setting. Or dehydrate in the oven on cooling racks set over sheet pans and put the meat on the cooling racks.
Switch the dehydrator trays around every couple hours, and after about 4 hours I'm pulling pieces off and consolidating racks. There are always a few thick pieces that just take forever and end up getting way too dry.