Mike,
I've made a ton of jerky (elk and beef). I add 1/4c of brown sugar per 5lbs of meat and to whatever flavor profile I'm looking for! So, even a basic recipe can look like this:
5 lbs of Meat-->Jerky
1 tsp cure #1 (or if using a kit use per manufacturer's rec.)
1 T Pepper (More or Less depending on taste?)
1 tsp Seasoning Salt (I use Lawry's)
1/4 c of brown sugar
Optional stuff to flavor:
2 tsp of garlic powder
2 tsp of red pepper flakes
2 tsp of onion powder
2 tsp of dried mustard
2 tsp of Cajun spice mix
If you add any salted marinades, be careful with salt...it can get salty tasting really quick...others have suggested the "fry-test". I've had mixed results with it...meaning it tastes too salty at time of fry test, and not salty enough after smoke?
Trim off all fat and membranes, cut meat into 1/4" thickness, and let marinate overnight in 1 gallon ziplock bag (remove as much air as you can?), giving it a squish and shake every few hours. Place on smoker racks and smoke with whatever flavor you like (I personally love hickory for jerky). Keep temps between 140-160*. When jerky looks right and can be bent at 180 degrees without the meat fibers breaking, you'll have jerky. Finished is a subjective preference, some like it a little dryer (my wife), I personally like a little chewiness to it?
My last batch:
Once complete, let cool and place in plastic bag...leave open for a few hours and let it sweat. Then vacuum seal 'em or zip 'em up and place in refrigerator overnight...the meat will have a nice shiny, sweet coating.
~Brett