Dried meat

Náttfari and I both like beef jerky. He likes his chili-hot, I can do with less heat. We are prepping some meat for bringing to Double Wars. The first batch is drying on low heat (ca 75 degrees C) in the oven now. It was about 1 kg before trimming off fat and stuff. It was soaked for almost 24 hours in:

75 ml sea salt
75 ml cane sugar
75 ml white balsamic vinegar
0,5 tbsp black pepper
0,5 tbsp long pepper
2 cloves of garlic
2 tsp ground dried onion

First tasting suggests that using less salt or pickling it for a shorter time might be better. There is also probably no such things as to much garlic, so I could have used more. The recipe was an adaption of this recipe found at Foodily.