Grind all your spices as fine as possible.
Mix everything very well in a glass bowl until meat becomes sticky. The sticky feeling is caused by the tenderquick.
Use jerky gun with smallest adaptor, use a medium sized colagen casing to stuff the meat mix in.
Smoke at about 160-180 ish until your preferred dryness is met.
I have done this with goose and venison and used a jerky-gun to lay out sticks, they were good even without a casing because the outer layer got a nice shine to it while smoking and felt like they were cased when they were done.
Give that a try, add more pepper to add a little zip
I'm sure you could substitute the tenderquick with Kosher salt but have not tried yet with this recipy.