Any jerky made with ground beef will need cure. I don't believe in skipping this step even for whole meats. Not worth it.
Here is another two good recipes.
Basic Black Pepper Jerky Marinade
for 5lbs meat
8 oz Gluten-free Soy Sauce
2 oz Worcestershire sauce
2 Tbl Fresh coarse-ground black pepper (Tellicherry preferred)
1 Tbl Garlic powder (or 3 fresh garlic cloves, finely chopped)
1 tsp Cayenne (optional)
1 tsp (level) Cure#1
1 tsp Liquid Smoke (I didn't use this as I plan on smoking the beef)
Teriyaki Jerky Marinade
for 5lbs meat
10 oz Gluten-free Soy sauce
4 oz Worcestershire sauce
2 Tbl chopped garlic
2 tsp fresh black pepper
8 oz Dark Brown sugar
2 tsp fresh chopped Ginger
3 finely-chopped Scallions (white & green parts)
2 tsp -1 Tbl Sesame oil (potent, so use to taste)
1 tsp (level) Cure#1
Mixed the meat in bowls with the ingredients, and bag them in zip-loc freezer bags. Squeezed out the excess air and put in fridge for the next 24 hours. Then it's off to the smoker or
dehydrator.