Ensure that all fat (very important) is removed from sliced meat. Mix the two bottles of marinade in a large bowl with the meat, turning several times to make sure all sides of meat are covered. Cover bowl with plastic wrap and keep in refrigerator overnight, longer if a spicier product is desired. Do not add salt as the marinade will make the meat salty enough.
Place sliced meat in a dehydrator set on the highest temperature in a single layer on trays. An oven set at 200 degrees F will also work. Dry meat completely and pat surface with paper towels to remove any oils on the surface of the meat. The jerky should feel dry to the touch and see the white connective strings when it's bent.
Store jerky in several small plastic zipper bags and refrigerate any that you do not eat within a couple of weeks. I have kept some up to six weeks without spoiling at room temperature, but I don't recommend it.
Also, once you use the marinade, discard it. Do not reuse marinade. Jerky is dried, not cooked meat. Cleanliness and sanitary conditions are a must.