My basic technique for jerky:
(APPROX)
3 parts teriyaki
1 part wor. sauce
1 part (low sodium) soy sauce
lots of fresh cracked black pepper
slice meat, and marinade at minimum 18 hours... preferably 24. I use a vacuum seal container, but a big ziploc works too.
Drain well then dehydrate till done
finished making the Biltong (a Dutch version of jerky used in Africa to preserve meat before refrigeration) the other day and it came out as it should but I'm not used to the corriander flavor, not that it's bad, it combines 4 tastes sweet fom the sugar, sour from the vinegar, hot/spicy from the corriander and cracked black pepper, and salt from the rock salt. a little on the too salty side for me but that will be brushed off when it is fully cured black in app 2 weeks. supposedly does not have to be kept in an air tight container and will not mold or spoil. tougher/harder than jerky from a store and tough on the lower digestive tract on the way out if hard foods bother you like that.
We tried quite a bit of biltong when we lived in South Africa. A guy that worked for my dad was a local safari guide, and was on-call anytime a large animal got out of the game preserve or got caught in a fence and had to be put down. He always had various types of wild game biltong - kudu, eland, elephant, ostrich, impala, wildebeest, Cape buffalo. He even did some kind of fish with the process, but it was kind of strong.. The kudu and eland were the best from what I remember, and ostrich was stringy but good.
They use coriander a lot over there. They have a sausage called boerewors that is outstanding, and it has coriander in it. Makes me hungry thinking about it.
