I never measure any of my mixes or even keep records.
My pals always ask for my recipie and I say open the spice cabinet and point, some of that, some of that....hahah
Here is how I do it w/6lbs of semi frozen & sliced meat though:
1.5 cup teriyaki sauce or about 1/3 bottle or so.
Some Worchester sauce 1/2 cup or so.
Medium layer paprika, black pepper, garlic, onion, ginger, sage, red pepper, minced onion, parsley flakes, soul seasoning, thyme & mix by hand until all worked in.
Then a light layer of the same & mix in by hand.
Put in fridge 12 hrs and lay out on dehydrator for 10-12hrs.
I do the same for ground game meat also & stuff in jerky gun and lay out.
I have a cabinet full of every seasoning there is just about and each batch I just kinds mix & match from my last.