My simplest recipe is to just slice top round/london broil, salt it, and dehydrate it. Sometimes I use smoked salt, smoked paprika, honey/sugar, and some ACV and layer the spices, then dump some marinade (the rest) over it for the night. It's easiest to slice when slightly frozen. Sometimes I use tabasco or chipotle tabasco, not sure if either contain garlic.
I don't use saltpetre, so I store in the fridge and use it quickly. It'll keep in a backpack for summer hiking for a week, though.