jerky recipe ideas? max age of a roast?

I wanted to ask about your favorite recipe / marinade for jerky. I am going to try some in a new dehydrator that I have. moose and deer is what I will be using for meat.
I also had a question about older stuff that I have found in the freezer. I pulled out a roast that was burried deep [ not sure of the age ] but thawed it some and cut off the freezer burnt edges. Inside it looked nice and clean /red meat and smelled fine to me. But I was wondering what others thought about this? Is there an age that is too old? I thought for making jerky it should be ok but at this point it may be an experiment. thanks for your thoughts. Steve

Cut off the fat and freezer burned bits and giver...I slice mine about a 1/4". I use the high mountain jerky kits that you sprinkle the rub on....turns out awesome every time.
I lay the 1/4" pieces on a cookie sheet lined with parchment paper so they aren't touching, sprinkle both sides then lay a new piece of parchment and repeat. Let it sit in the fridge at least overnight, then on the smoker or dehydrator.

So I tried out a batch and I am happy with the results. I marinated 1/4" slabs of a roast in a soy sauce, brown sugar, salt , liquid smoke mix overnight . dehydrated for about 4.5 hours at 160F. I would like to try the spice rub style that you go with.

Hi Mtn jerky kits work well. They now make low sodium versions. Cracked Pepper & Garlic is my favorite