I use a jerky gun that can make strips or sticks out of ground venison. I like jerky that is a little hot but not to hot. Anyone have a good recipe that might fit my taste?

That's tough. I grow my own peppers, and the darn things have different heat one season to the next and seem to get hotter as they age, up to a point. For black pepper, freshness of the peppercorns also affects their potency. You may need to mix a standard recipe and put a sample in the skillet to test it real quick before deciding whether it needs more heat or not? Once it seems right, go gunning for jerky.

I can recommend growing basil and oregano to have fresh herbs to add in. Rosemary goes well with it, too, flavor-wise, but it has to dried out and ground up in one of those little blender-like coffee mills so it will distribute in the ground meat.

My favorite way is to just mix some Dale's seasoning sause into the meat and then shoot it onto the dehydrator rack, then sprinkle some Durkey's six pepper seasoning to taste. This is almost to easy and everyone will eat it.
I also season one rack at a time, This way I can leave a couple of racks without pepper for my grandchildren.