Jerky recipes are an exercise in recipe evolution. I have a spreadsheet that uses the label amounts per one pound of meat. Another column uses a multiplier based on the total weight of meat to be used.
My marinade now is cure #1, Sodium erythorbate (cure accelerator), meat tenderizer, one or two flavor elements (BBQ sauce, molasses, maple syrup, Better than Bouillon beef, etc), and just enough water so the ingredients will dissolve in a blender. No vinegar, whiskey, soy sauce, or Worcestershire sauce.
After a 24-48 hour marinade, I pat dry, then add more flavor elements. I've sprayed with nothing, whiskey, or vinegar, then dusted with my desired rub. The meat is then dried in my oven,
WSM, or Kettle. The oven is the easiest.
The Kettle for small amounts.
I aim for a 50-55% reduction in weight. The final product is tender, lightly salted, with a subtle flavor, WAAAY less than store-bought. The beef flavor is still evident, complemented by the marinade.