Pretty simple really just "Garlic Pepper" My wife marinaded half a dozen pieces in soy sauce first then garlic pepper, she wanted to experiment with something new. The jury is still out on that. I never vary from what I like, maybe I should.
I have been doing quite a lot of jerky lately. I have used a couple of pre-made jerky solutions, cabelas and Hi-Mountain. I don't like using a 100% salt brine, because it makes the jerky to salty for my taste (and my kidneys). Anybody have any good ways of keeping the taste in and salt down?