When I was eating jerky , I always bought it at Surrey meat packers for 22.00 per pound , now it is 89.00 per kilo and way out of my price range for a treat. It makes a drastic difference as to what you prepare the meat with to get the end product. Liquid smoke ? I would think real alder/ birch/ maple , all bark removed would be a better smoking agent. The drawback would be the added expense of a decent smoker.
Another way of tenderising meat is to wrap it in plastic and newspaper and roll your car over it.