I have tried Beef Jerky many times, and I think it tastes absolutely
awesome. And then some.
I am aware that "home made" Beef Jerky can be made from thin slices of
ultra lean beef. I am more than willing to tinker around with various
marinade recipes myself, but it is the addition of salt, and the
smoking time (metal box smoker) that I am hoping to get some advice
for.

How much salt do you need to add, per given volume of marinade, or per
given mass of fresh meat? (Since I live in Australia, I am familiar
with metric measurements, not imperial)
In a metal box smoker, how long do you need to smoke the beef strips
for? I am looking to have fresh lean beef sliced into strips approx
5mm thick.

Any advice here? Thanks.