Yeah you need the liquid smoke and some brown sugar, with the soy and worchester for jerky IMO. When ever you marinade you should remember: salt, acid, sweet and then whatever your tastes are. A trick if you over cook, make another batch and under cook, put all together and they will offset. Much like brown sugar (hard) and bread (soft). Just a tip.

You know I have been using dry jerky mix and cure for the first time this year. It is pretty easy and tastes great to boot (not to mention less messy). I have been using the High Country Brand of Jerky mix and cure, my favs are hickory, mesquite & cracked pepper and garlic.