This is what I use at the moment, it's alright, I havnt been doing it for long tho so havnt perfected anything yet. Just try a small batch incase it's not to your tasting tho
Beef jerky recipe
-8 Tsp soy sauce
-8 Tsp whistershire sauce
-50ml bourbon
-2 tsp garlic powder
-2 tsp chilli flakes
-1 tsp cayane pepper
-1 Tsp teriyaki sauce or bbq sauce

 I have been using some dry rub marinades lately and am loving them

A couple recently 

Brown sugar

Garlic steak seasoning (main ingredient)

Pepper

Sweet paprika 

And for a hot one

Pepper steak seasoning (main ingredient)

Brown suger

Chilli flakes

Paprika 

Chilli powder

Put all ingredients in a bowl and mix to the smell if that makes sense. I give them a couple of hours before i dehydrate them but you can put it in instantly 

I get all my seasonings from a shop called pantry man in mandurah.

Cheers guys! Hadn't thought of adding bourbon before will give that a shot
I have a few spicy rubs I use for brisket and pulled pork that I might give a go too
 

Marinated a couple of small lots try new recipes last night, ended up with a honey soy pepper with lemon juice lot and a chilli garlic lot made with my own dehydrated carolina reapers and trinidad scorpion chillies so hopefully it has a nice bite haha

Biltong = jerky that tastes heaps better!

A number of the SAfrican shops sell packs of premixed spice mix which makes the process really simple.  I tend to add a couple of extra bits and pieces to the mix (chilli especially) but they're pretty good out the packet!

Add raw sugar (~1tblsp per 250gm) to the spice mix and rub onto meat.  Place into marinading dish and pour mix of apple cider vinegar and Worcestershire sauce (2tblsp ws to vinegar) over meat and leave to soak.  I tend to leave it over night but you can get away with an hour but the meat will be a little less cured and the flavour less intense.

Shake dry and hang until dried to the degree you like - we like it a little red and soft in the middle so about 3 days at this time of year but 2 in the middle of summer when the air is really dry.

Good luck!

Haha I usually don't have the patience for Biltong, but I may give it a go this summer
theres a great Sout African shop round the corner in canning vale that I got a biltong spice mix from that always works a treat. Cant go past the dried cabanossi and some biltong while im there too

Bourbon works great! I use Makers Mark in mine after reading it once in a previous thread on here.

If you get a minute definitely have a search for some of the older jerky threads, there are a few good recipes in there too.

(Wow, I have had 2 posts in one week! What is going on?!)

 If you do make biltong, we usually just use a basic mix of salt, a little bit of pepper, and coriander seeds. Can add some chilli if you want to spice it up.

The hardest part is getting the right amount of salt. Too much or too little can make it taste pretty crap.

 I've been using a whole round roast lately and cutting it up into about 1.5 - 2 inch  squares the I get the old mortar and pestle out and smash a heap of coriander seed up with some sea salt (not too much) and dried chilli and dried rosemary and thyme then I rub it through the pre cut strips until they're nicely coated and smelling awesome, as I don't have a dehydrator I just lay them individually on baking trays in the oven without letting the strips touch each other and put the oven on 90 degrees Celsius until they dry out enough for you. Leave the oven door open!  otherwise they will stew in their own juices and taste like boot leather. Give them a turn when they've shrunk a bit and she'll be apples! I usually season with salt after the fact and put them in brown paper bags. Simple but good.

 I'll have to try this. Love the addition of bourbon. 

Liquid smoke is the way to go

Amounts change very time but will always taste the marinade before covering meat. Started to take orders from friends also now.

WET

Soy Sauce

Sweet Soy

Dead Horse

Vinegar

Crushed Garlic

DRY

Cumin

Coriander

Chilli Powder

Cayenne

Paprika Hot not sweet

Mustard Powder

Brown Sugar

Mix around and try. If not hot add more cayenne, chilli, paprika if not enough flavour more cumin and coriander. Dont go overboard tho can have a very weird aftertaste once finished. Recipe changes every time but always around the same mark.

Will always add salt and pepper as I find when you taste the marinade its very salty but once biltong dried it does lose some potency. Also find the saltier the more beer you drink HA. Before i dehydrate i also sprinkle chilli flakes over. Good idea because chilli lovers will get the kick whilst noon chilli lovers can just scrape off.

Never had someone not like it (only sometimes too spicy) and usually convert a lot of people that dont like biltong.

Get a mate to order for me and get a nice 2Kg piece of topside trimmed of all fat from the butcher. Topside these days usually in a bag with juices etc and covered in fat.

Hey Guys,

I feel that i can contribute to this thread as I've made my own version fairly regularly over the last few years. It's not to everyones taste but here goes. Pretty much meat, marinate, season and dyhydrate.

Meat.

I start with some eye of round usually about 5kg and slice into 5mm sheets. I have a slicer and find semi frozen meat holds its shape while cutting, which means nice even slices. Then I cuts these down into strips about 20-30mm wide.

Marinate.

1 cup soy sauce

1 cup worchestershire sauce

garlic powder (1TB spoon? ish)

onion powder (1TB spoon? ish)

This all gets added to a large pot and the meat marinates for a 24hrs and I make sure to stir the meat so there is no pieces that stick together and dont get covered. I also add other bits and pieces from time to time but its never exact.

Seasoning.

At this stage I layout all my meat on the trays of the dyhydrator. Then season with what ever I can find. Recently the last few batches have been made from seasoning from Kakulas Brothers (north bridge). They do a wicked cajun, morocan and garlic and herb seasonings. Also do things like baste chilli sauce (chilli factorys scorpion strike is awesome but beware) or lquid smoke. I find basting the chilli sauces the best way to control heat.

Dyhydrate.

Simply chuck them in and about 12 - 14hrs later it is very very dry.

I do it this way so I can get a few flavours in one run without multiple marinates. Last batch (5 trays) was 1 chilli, 1 cajun, 1 morocan and 2 garlic and herb. Once done I simply chuck it in snap lock containers and stick in the freezer. Due to almost zero water content you only have to grab a few bits out and they are good to eat in under a minute as they come to room temp.

I'll have to try some of these recipes with vinegar at some stage, they sound delicious too.