I've been trying different marinades for making jerky. This is what I tried last time and it was OK, but I would make changes.
1. 16 ounces (bottle) of bar-b-que sauce
2. 16 ounces water
3. 1/3 cup salt
4. 1/3 cup sugar.
It was good, but the vinegar tends to stand out. I'm going to double the sugar, but leave the salt alone. It wasn't too salty. I dried it for 7 hours in the de-hydrator and froze the extra (not that it's lasting too long though).
I know that it is just easier to buy something, but it goes against my nature to not create something from scratch. If you've ever tied a fly or fletched your own arrows, then I know that you understand what I'm talking about.
From those who much is given, much is expected