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In a saucepan, combine water, soy sauce, Worcestershire, vinegar, molasses, brown sugar, and corn syrup. Heat gently and stir until sugars dissolve.
Stir in garlic powder, onion powder, smoked paprika, black pepper, and liquid smoke.
Mix the cornstarch slurry (cornstarch + water) until smooth, then whisk it into the warm marinade. Let it simmer gently (do not boil aggressively) until slightly thickened. Remove from heat and cool completely.
If you intend to vacuum pack or have jerky last a long time without refrigeration, dissolve Cure #1 as per safe cure ratio and add it to the cooled marinade. (Be careful and measure precisely.)
Trim fat off your meat, slice into ~⅛ to ¼ inch strips. Place meat and marinade in a large zip bag or container so all strips are submerged. Marinade time: 24 to 48 hours in the refrigerator. Turn periodically so marinade penetrates evenly.
Remove the meat strips from marinade, gently pat off excess liquid (but leave a thin glaze). Then dehydrate or smoke/dry per your jerky process (e.g. 140–160 °F low-and-slow).