I make tons and tons of jerky and people eat it like potato chips. Ditch the liquid smoke. Put it in a marinade for 24 hours and slow cold smoke it till it is dry. You will never go back. Use a very, very lean cut (like round or venison), if it stays around too long (never does) any fat can start giving off flavors.
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"
some say he's dead...some say he never will be.