I have found three keys to making the best jerky ever.
#1 - use quality cuts of meat. I use only flank steak. (a little expensive, but well worth it) I cut it across the grain. This makes a very tender piece of jerky.
#2 - I use the Hi Mountain seasoning mixes. This cures the meat without a marinade and gives you the versitility of many different flavors to suit a variety of tastes. My personal favorite is the sweet and spicy. Be sure you cure the meat at least 24 hours. My last batch I actually went 48 hours and didn't notice any difference.
#3 I use the basic Q-Dogg method. I hang my pieces on homemade jerky rods. 10-12 pieces per rod and 6 rods per load. this allows me to smoke about 60+ pieces per load. I use the 2 hours door cracked, 2 hours closed, 1 hour cracked, 1 hour closed. This six hour process works great at 225 degrees.
This process has worked with great results for me. I have given many packs to friends, family, and clients and never a bad comment. The most common response is that it was the best jerky they have ever had.
Hope this helps.