Here's one ya might enjoy. BTW, I haven't tried it.
Slim
Roadkill-Style Jerky (5 lbs.)
5 lbs. fresh road kill, preferably fresh
4 tablespoons salt
1 teaspoon curing salt
2 tablespoons brown sugar, packed
2 tablespoons garlic granules
2 tablespoons onion powder
1/2 cup red-wine
1/2 cup tomato sauce
1/2 cup soy sauce
1/2 cup Worcestershire sauce
3 cups cold water
1. Cut away as much fat/tallow as possible from the jerky meat.
2. Place the trimmed meat in a freezer for 2 or 3 hours, or until the meat is slightly frozen; remove from freezer.
3. Slice the meat into 1/4 to 3/8-inch thick slabs (at this point a protective glove is advised to help prevent accidents).
4. Slice the meat slabs into 1/4 to 3/8-inch thick strips.
5. Combine 5 lbs. of meat strips and all remaining ingredients in an ample-size, non-metallic brining vessel; stir/mix well.
6. Refrigerate mixture overnight (about 8 hours) to cure; continuing to stir occasionally.
7. Next day, spread the cured jerky strips evenly on drying racks. Do not rinse strips!
8. Dry at 150-170 degrees in oven, smoker or dehydrator (check occasionally for doneness) until jerky reaches desired degree of
dryness; 5-24 hours depending on drying method used.
NOTE: The jerky is ready to eat when there is very little moisture left on the inside of the strips and slightly sticky on the outside, yet still flexible enough to bend without snapping.