Ok, so I never measure anything, but this is hard to mess up
I've used this concoction on ducks, geese, deer, moose and beef. It always turms out great.
Two parts soy sauce, one part worcestershire, enough to cover the amount of meat you are preparing.
1 medium onion, grated in a cheese grater, this makes a pulp that sticks to the meat and holds on the spices.
Montreal Steak Spice. Lots of it.
Something to add some heat, likr cayenne, red pepper flakes or chipotle powder
Liquid smoke, or better yet, smoke the jerky.
Soak the meat overnight, longer is better.
Once it's done, make sure to hide a private stash for yourself