[stomachmonkey]

I actually use my warming drawer. Has temp control, humidity control, circulates air and above all is huge so can make 6 or so lbs at a time.

Length of time depends on how "wet" your meat is. Marinading adds dry time. Keep heat around 140-160. 160 is high enough to kill bacteria but I go lower. Expect 6-12 hours. Check every few. You want it to bend before it breaks, kinda like the perfect bacon, not soft but not brittle either, crispy but not crunchy.

Use leanest meat you can find. Trim excess fat, the fat is what will make it go rancid.

If meat is not frozen pop it in the freezer for a bit so it gets slightly frozen but not solid. If frozen solid let it defrost in the fridge for a day. Makes it easier to cut into thin strips. I do 1/8th to 3/16th in strips. Thinner drys faster and more evenly.

If you are just starting do small batches with different marinades/rubs to find what you like. Once made a batch that tasted like the dead sea.

My Montreal mix has caraway in it which i don't fancy but my friends can't stop eating it.

Get your meat at a butcher, avoid Walmart since they as well as others inject water to plump the meat up and add weight.

If you like Jerky, and who does not, it only pays to make your own. Piece of cake, I can prep 4 lbs in 30 minutes. Prices for retail jerky is just nuts these days. It's roughly $1 an ounce.