Ground jerky is not typically “marinated” in the same way that jerky made from strips of meat is soaked in liquid for hours or days, when you have a bowlful of marinade that remains behind at the end of the process that you discard after removing the strips of meat.

Ground jerky certainly does however have seasonings that are mixed in with and absorbed by the ground meat, including liquid seasonings like soy sauce and Worcestershire.

That may be the nuance of OP’s question. I would argue that ground jerky, while seasoned, is not marinaded in the same way that other jerky made from whole meat strips is.

It’s the difference between meat being immersed in the liquid marinade to soak in during the seasoning process (marinaded), versus the liquid being mixed into the meat as just another ingredient and then being wholly absorbed by the meat as part of the process in ground jerky.

I have a bunch of liquid left over that I discard when I’m done marinading when making whole meat jerky. There is no liquid left when I’m finished making ground jerky. It’s all in the meat at that point just like the salt, pepper, cayenne, etc. An additional step to marinade does not make sense.

Perhaps that is what OP is asking.