I don't know what kind of cuts you are working with but i usually save a whole ham from the previous hunting season and Jerk it out the following Spring. Have to admit that I seldom measure anything but will try and break it down as best I can. It also depends on how much meat you are going to do. I try to cut the ham into equal stips about 2" X 1/4" thick. The length will vary per piece.
My Cheapy;
1 - Cup of table salt.
1/2 - Cup of brown sugar.
1 - Teaspoon of Black pepper.
1/2 to 1- Gal of water.
Marinade for two nights or at least one.
Teriyaki;
1 - Cup Teriyaki Marinade,
or
one cup of Kwon Hung Seng Sauce (Black Soy Sauce)
1 - quart of Pineapple juice;
1 - tablespoon of Garlic powder
1 - Teaspoon of Black pepper.
If you want a hot flavor, add some crushed Japanese red hot peppers.
During the marinade time, roll of mix the meat often. The meat color will change from red to dark brown.
Folks, sorry but I found that writing this down is harder than actually doing it. There are many recipes out there and you wil have to make the pick as they are all different. Lots of luck .....
Be Safe !!!