I make alot of jerky and now use my Bradley smoker to make it.
Before that it was the oven set at the lowest temp with the door cracked.
You main marinades are Soy Sauce or Teriyaki. Teriyaki is basically Soy with Brown Sugar.
Here are some other ingredents that I use. Experiment with ones you like.
Soy Sauce
Teriyaki Sauce
Worchester Sauce
A-1 Sauce
BBQ Sauce
Brown Sugar
Onion,Celery,Garlic, in salts or powders.
All your seasoned salts( Cajun,lemon Pepper and so on)
Chili powders, flakes and peppers.Liquid smokes.
I myself don't like the ground up or chopped and formed, prefer cutting strips of meat that have texture
I suggest putting meat in the freezer for 1/2 hour or sowhich makes cutting easier. Cut across the grain of the meat. Make sure your meat is all the same size or thickness or some will be notdried enough or over dried.Racks are important to get proper drying all around.
I put mine in zip locks and soak anywhere from 12 to 48 hours depending on how much flavor I want or need to cover any gamey taste that may be present.
This is a hit and miss deal as oven temps vary along with humidity.So check often to see if it's done.
For more ideas search the net there are thousands of other variations out there.