When I first bought a food dehydrator and tried my hand at making beef jerky. After much trial and effort I finally came up with a method that works flawlessly.
Drain the meat. Meanwhile place parchment paper sheets on the drying trays of your dehydrator. Place strips about 1 inch apart on the trays. Dehydrate at 155º F to 160º F for 8 to 15 hours checking periodically. Jerky will be done when the meat is dry and cracks easily when bent.
Adjust the marinade recipe to suit your tastes.
Use liquid smoke for a more traditional jerky. Experiment and have fun.
2003 Laurie Ann March - courtesy of Outdoor