The secret to good jerky is Mortons Sugar Cure. My dad used it for years and got me started on it. I switched it up a little because dad would make some once in a while that was so salty it was inedible. I found that using a three to one ratio of brown sugar and salt solved that issue. Of course dad didn't like it because it was "sweet". But the MSC has a smoke flavor added, so no liquid smoke required and it has sodium nitrate in it for preserving meat.
I have made it in the oven with so so results. Best is out of a smoker. Never tried the dehydrator, but know it will produce good jerky.
As far as spicy - I use fine ground white pepper, course ground (fresh) black pepper and cayenne pepper. You have to be careful with amounts unless you are a pepper head - you can over do it.
Other than that I only use toasted onion powder and garlic powder (fine ground for both). These are available at
www.bulkfoods.com.
The basic recipe is
3c brown sugar
1c mortons sugar cure
1.5tsp garlic pwdr
1.5tsp toasted onion pwdr
1tsp white pepper pwdr
.5tsp cayenne pepper
Course ground black pepper to taste (I wait until I have laid the strips out on the screen and use the pepper mill to grind over just the one side)
Combine all ingredients (except black pepper) in a mixing bowl and set aside.
This should be sufficient for about five lbs.
A deep rectangular cake pan is best for applying the seasoning to the meat. I use a meat lug but not everyone has those. I have also used very large stainless bowls.
Spread a thin amount of seasoning on the bottom of your vessel and put the first layer of meat down then apply seasoning liberally on the top. Repeat the process until all your meat is seasoned, then put plastic wrap on the top and refridgerate over night. By morning the salt has drawn moisture out of the meat. This gives you a jump start in the dehydrator or smoker. Remove the meat to a wire rack and apply the cracked black pepper. Place in the dehydrator or smoker. For the smoker set the temp to 100 degrees for one hour or until the surface of the meat is dry. Raise the temp to 130 deg and apply smoke. Maintain heat at 130 - 150 deg until done. Cool on the racks and remove to plastic bags and refridgerate, then vacuum seal the next day. If you are not sampling the product along the way you are making a serious mistake! Save some for your family and friends though! Enjoy and Merry Christmas...
P.S
If you omit the pepper (all), this can be used to season any fish you want to smoke. I guarantee this is killer...