I make my own. 1 part non iodized salt, 1/2 part white sugar, 1/2 part brown sugar. Garlic/black peper to taste.
I usually break the recipe and go a bit heavy on the brown sugar 3/4 cup instead of half. Garlic if the "parts" are in cups, at least 2 full tablespoons. Same for balck pepper. I also add ceyene for some zip, 3/4 table spoon, but this is again to taste.
Take the recipe, make it in "parts" that are tablespoon so that you can have a nice real small batch. Taste it. If you like it, go from there or play with it. I rarely go with just the measures and tinker with it to taste.
Don't make your meat cuts too think about 1/4 inch. They will bleed once you put the salt to em so I like to pat em nice and dry as I can after slicing. I don't cure them over night, usually just a little while, 1/2 hour. I smoke mine over alder wood in a meco electric smoker, smokes over a water bowl. You can do it in the oven but you won't get that smokey taste unless you've done some liquid smoke to the meat and let that dry before adding the cure.
I'd use low oven heat maybe just 200 and add a bowl of water in the middle. You can play with the ingreedients/spices but that's a good base. I use the same one for Salmon (minus the ceyene).
Colville