I'll toss ya a simple cure recipe:
Morton's Tenderquick curing agent: 1 level tablespoon per Lb. of lean meat- T.Q. is a cure AND salt...no need to add salt!
For 5 lbs meat:
5 Tbsp T.Q.
1 Tbsp Cumin
2 Tbsp Onion powder
1 Tbsp garlic powder
2 Tbsp brown sugar
2 Tbsp CBP
1 or so cups of water
Boil water, reduce to simmer, toss all ingredients in and simmer for 5 min or so to meld flavors. Pour over jerked meat, let rest for 24 hours outside/fridged before smoking/drying.
BASIC recipe..feel free to experiment! If ya like a bit of zinnnng..1 Tbsp red pepper flakes...HOT 2 Tbsp. Try rosemary, savory, paprika celery powder...etc.
I also add bourbon to the mix, AFTER heating, and cooled. The alchohol helps dissolve some of the essential oils in the peppers/seasonings.