Here is a couple I had saved from the forum.
Venison Jerky from BadSmkinHabbit
5 lb batch of venison cut across the grain into 1/4 inch strips and merinated for 24hrs.
1 cup of honey
1 cup of low sodium soy sauce
1/4 cup of worcestershire sauce
1 tablepoon of cayenne pepper
1 tablespoon of lawrys season salt
1 1/2 teaspoons of cure #1
I let the meat sit at room temp for 1 hour then took another 15 minutes to lay it all out on the racks. Im sure this did help with not sucking the temp down in the smoker. It was also nice to see all the liquid pulled itself into the meat overnight while in a 1 gallon zip lock.
Easy Ground Meat Jerky -Nepas
5 lbs xtra lean GB 90/10
3 T non iodized salt
1 level t cure 1
1 T garlic powder
1 T onion powder
2 t cayenne
2 t black pepper
2 t curry powder
1/2 cup non fat powder milk (used as a binder and flavor but not needed if you dont want)
1-2 T cold water
Mix in with meat.
For a better marrried flavor put mix in plastic bowl, cover and fridge overnight. Extrude with jerky gun onto racks, smoke or dehydrate.
I like to dehydrate GB jerky. If you do this and want smoke just add 1 t real liquid smoke.