Here’s my go to jerky marinade.
1 cup red wine.
8 Tblsp fish sauce.
Loads of fresh cracked black pepper.
Marinade sliced beef overnight and then process in dehydrator.
Yum.
L
I use a modification of the recipe that came with my Excalibur dehydrator 20-some years ago. The current version, more or less:
Equal parts (about 1/2 cup each for 5-6 pounds of meat) ketchup, sriracha, Worcestershire sauce, and soy sauce.
Plenty of black pepper.
A good bit of garlic powder.
Some allspice, some onion powder, and maybe some cayenne.
A dash of liquid smoke.
I’ve experimented with adding ground cumin (not bad), ground ginger (meh), or curry powder (horrible).
Marinade 12-24 hours, stirring a few times, then dry the meat to where a strip will bend just a little but not snap immediately, and has no give when squeezed. I usually keep it in the fridge anyway.