Refreezing is fine for safety (if you thawed it correctly). The main reason not to freeze and thaw things multiple times is that tiny ice crystals do damage to the structure of the food each time freezing happens.
In meat, that damage makes your meat dry out easier when cooking. That’s normally a bad thing, bit it might actually be a good idea for making jerky.
In short, I would have no hesitation using refrozen meat to make jerky
I think the best bet would be following recipes. That means finding recipes that minimize ‘to taste’ instructions. A lot can be done by look and texture, so you can be decent enough for anyone who’s not a snob. Also, err on the side of too little salt and put some on the table.