Looking real good!
I just finished a batch that started with Hi Mountain Pepper mix. I was going for teryaki but the store I went to didn't have that flavor.
I mixed up a teryaki sauce with soy, pineapple juice, brown sugar, and ginger and let it simmer until it was thick. After the jerky (ground beef BTW) was over half way done, I basted it with the teryaki sauce.
It turned out with great flavor, but still a little sticky. I really like the texture when there is no liquid in the meat. Any one out there have any luck brushing on sauces while drying?