Elk Jerky

This is rhetorical, because I'm talking to myself again.  But how do you make jerky?

I used my remaining Elk, about 3 pounds.  I merinaded it for 24 hours in the following
1/3 c. soy sauce

2 t. Worcestershire sauce

1 t. onion powder

1/2 t. pepper

1/2 t. garlic powder

1/2 t. liquid smoke

I laid out the pieces on racks and set my new oven to dehydrate.  I changed temperature to 140 because I'd read that was right and set it to go.  About 12 hours later, I had beautiful jerky.  It looked and felt right.  It was the right texture to bite into.  But it wasn't flavorful enough.  It was actually a little bland.  I mean 1/2 t. of liquid smoke for gosh sake!  I need a better recipe.  Any ideas?