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Most recipes are going to be somewhat similar; they will all have a base of soy sauce/Worcestershire/ maybe some honey or brown sugar.
The secret to my jerky is spicy Chinese chili garlic paste. It gives it a nice extra flavor kick.
If you're going to hunt more in the future it may be worth buying a dehydrator. Not very expensive and makes really nice jerky.
And one tip: Partially freeze your jerky meat (maybe 30 minutes in the freezer) before you slice it up because it makes the cutting much easier.
Enjoy!
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