Here's one I had from the Food Network (they probably have several more
www.foodnetwork.com ). I've never tried it, but it sounded good. I normally just use some vinegar, wine, and whatever spices I feel like tossing in at the time... (including fresh pressed garlic and chopped up onion). Then let it sit overnight in a ziplock... I will normally shake it up, twist and turn the bag everytime I walk past the fridge to make sure all the meat soaks up good...
I see your in Washington.. Weather there is probably close to Michigan here... And let me tell ya, them little smokers just dont cut it outdoors in this cold weather. My little chief can take up to 15 hours to smoke and dry a batch when it's 65 outdoors. I prefer not to use it unless temps will be above 70 for the day. As for the chips, I use hickory. My yard is loaded with them trees, so I have more then enough... I even use the nuts in the fall (when they're still green they really kick out some serious flavor!).. A trick I learned to get more jerky in the smoker is to slip a toothpick thru close to the end of the strip of meat. So instead of laying them on the racks, you can hang them.. Fits tons more in there this way! Good Luck...
Brine:
2/3 cup Worcestershire sauce
2/3 cup soy sauce
2 teaspoons ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
1 tablespoon honey
Place the meat in the freezer for 1 hour, so that it will be easier to cut.
Slice the meat with the grain as thin as humanly possible.
Mix brine ingredients right in a resealable plastic bag (placing the bag inside a large plastic container will make this easier.)
Place meat strips in brine. Move the meat around so the marinade is evenly distributed around it. Seal bag, working out as much air as humanly possible.
Lay bag flat in the plastic container and refrigerate for 3 to 6 hours.
