I use this recipe ALL the time. I have substituted teriyaki for the soy and it does make a big difference. I liked it, but most of the people I sell to like the regular recipe with additional garlic or black pepper or jalapeno pepper sprinkled on just prior to going in the smoker.
Beef and Game Jerky
Marinade/Brine in
1/3 cup sugar
¼ cup salt (I use tenderquick)
2 cups soy sauce
1 cup water
1 cup red wine
½ tsp. onion powder
½ tsp. pepper
½ tsp. garlic powder
½ tsp. Tabasco sauce
Trim all fat from meat. Slice meat with the grain about ¼” thick. The meat slices nicely when semi-frozen, or your butcher will slice it for you in his machine. Place meat in the cool marinade and leave overnight, or for no less than 8 hours. I go 24-36 hours.
Remove from brine and allow to air dry on racks without rinsing. If you want heat / spicy, sprinkle on meat before smoking. Smoke for 8 to 10 hours, depending on how dry you like the jerky. Use 3 to 5 oz of Hickory, apple or oak in the early stages of the drying cycle. I usually start out about 140 - 150 degrees for a couple hours opening door a couple times to let excess moisture out and then go up to 180 - 190 to finish off. I don't think you will be disappointed. Basic recipe is from the Luhr-Jensen Little chief cookbook.
This will do approx 4-5 pounds of meat. Save what you dont use for next time.