I don't follow an exact recipe, but this is generally what I do:
For the marinade, you'll want to use something like 3 parts soy sauce to 1 part Worcestershire. That makes a good base marinade, and from there you can make any number of modifications based on your preference. I like to add ground black pepper and garlic powder. If you like your jerky spicy, you can add crushed red pepper, powdered habanero, or your favorite hot sauce. If you like your jerky sweet, you can add brown sugar or honey. If you like your jerky peppered, just add more coarse ground black pepper. If you like your jerky smokey, add liquid smoke. If you like terryaki, add that in there too.
You'll want to marinate that for 24 hours minimum, 48 hours is even better. Give it a good stir mid-way through to get everything evenly marinated. What I usually do is marinate everything in a large tupperware container with a good seal, so you can just shake the whole thing.
I make my jerky in the oven, so when it's done marinating, I lay out the strips on paper towels to soak up any extra marinate, then I skewer them on bamboo skewers (you can buy these at the super market for a couple bucks). You want to put one oven rack on the very top slot, and one on the very bottom. Cover the bottom rack with tin foil (to catch drips and make clean up easier). Hang the strips from the top rack, and turn your oven on to the lowest possible setting, which should be somewhere below 200 degrees. Leave the oven door open a crack - you don't want to cook the jerky, just dehydrate it. If your oven door won't stay slightly open on it's own, a beer can or 2 works great It will be anywhere from 3-6 hours until the jerky is ready, depending on your oven.