I have been doing jerky for about 2 years now and love it. I have tried many recipes and some ended too salty, not salty enough, not sweet enough, etc. My recipe at the moment is not really a recipe at all. I buy a very Thick Teriyaki Sauce, I like to go with Teriyaki that has Pineapple or honey or what not. Find one you like then set your meat unsliced in the freezer for about an hour. This will partically freeze your meat (like Dutch mentioned) after an hour check your meat and see if its frozen enough to slice without the meat wobbling around, then slice to 1/4 inch strips. Depending on how much meat you have grab some freezer ziploc bags (the big ones) and pour about a 1/4 of the teriyaki sauce inside. One by one put your strips in the bag and squish them around to make sure they are fully coated and as More teriyaki sauce as the bag gets fuller. One the bag is 3/4 full fill in the rest of the teriyaki sauce and set in the fridge for at least 24 hours. I have even gone 48 hours, but make sure if you go this long to keep shifting the meat around every once in awhile to keep it fresh.
Here comes the messy part. DO NOT RINSE THE MEAT. Instead you will set out old towels or paper towels, set out your strips so that one side is on the towel and after you have them all set out grab another towel and get the excess marinade of the meat by pressing the towel against the meat. once you have all the strips semi-dried place them on your racks that you use for your smoker.
Go warm up your smoker. After about 30 minutes in room teperature the strips will get a glossy look to them. Once they look glossy its time to put them into the smoker.
(depending on your smoker amount of wood chips and drying will vary)
I use a Big Chief Smoker, I use 3 pans of Wood chips and after 3 pans have smoked I leave the smoker alone so the meat will dry. Overall the time it will take will depend on temperature outside. With 80 degree weather my smoker including the smoke part and drying will be around 6-8 hours. In 50 degree weather with smoke and drying time it will take over 10 hours.
In your case if you have a different smoker just add the amount of smoke you prefer and then let the meat dry.
End result is a sweet, smoky jerky that I still get requests for to this day. I will post pictures for the next time I do some.
Good luck and happy smoking. =)