I need to perfect my technique, I've got some nice steak 'things' that are as dry as a bone but with a lot of spit are really flavoursome, just not jerky.
Marinated in soy sauce, Worcester sauce, smoked paprika, Tabasco salt and pepper. Has a slight spicy bite to it
I generally use soya sauce, worcester, tabasco, dried chilli, dried garlic with a smidgin of extra virgin olive oil. I know 'fat is the enemy' but it seems to make a better marinade for pretty much everything. I've got brick hard bits of steak that are a couple of years old that haven't killed me..... yet.