This is where you get to decide what flavor you like in your jerky. So far, I've experimented about 10 times and always end up going back to the same base marinade and tweaking it for spicy or teriyaki. My favorite method for mixing it up is by putting it all in a blender or food processor and liquefying everything. If you're making a LOT of marinade, then put all your salts and solids in the blender with enough liquid to cover, and add the rest of the liquid later in a separate bowl. The key ingredients in jerky-making (for me, anyway) are:
After that, it's all a matter of what you're looking for in personal tastes. Optional flavorings:
Basically, use "Whatever floats your boat". Worst case, it'll probably still taste good. I usually find that most times when I add something, I can't taste it in the jerky so I decide it's not worth keeping next time. Also, learn to MAKE NOTES so you can track what works and what doesn't (Even if it's just a blurb like "next time, use less squid eggs").
*Since cure is mostly salt and sugar, replace 1 ts of cure for 1 ts of salt in your recipe (for every 5-lbs of meat)
Mix up your favorite marinade, make sure to use cure, and add it to your slices. Keep the slices in the fridge (between 33° & 40°) for at least 24-hours; longer is better. Also, make sure to "overhaul" the meat every few hours if you can. This way, your meat will cure evenly and every piece will taste good.
This is one of those sacred events where each barbecuer is entitled to have a unique opinion. Through experimentation with different types of wood, my PERSONAL opinion (see disclaimer page) is that mesquite OR hickory with a base of pecan makes the best combo of "smoky" tasting without "ashy" tasting. Go ahead and try your own combos and let me know what your favorite is. (I haven't tried all the combos yet, so I may have to add a favorite.) Whichever your choice is, now is the time to soak or foil your wood in preparation for smoking (see Basics - Smoking Wood).
On to smoking day....here are a few choices for ya.