I don't have any tips for ground jerky, because I haven't tried it yet, but I've been making a lot of jerky from cheap tough cuts of beef, while using bison for burgers. I will give this a try. I like my jerky spicy hot and use cayenne pepper with garlic, onion, and salt. Cumin and smoked paprika seem to impart nice flavors too. I do it a little different every time. I have noticed the saltier I make the faster it disappears from the fridge, and that's from other people eating more of it, not me.
I think my favorite so far was marinaded in red wine and diced jalepenos. Go figure.