Here is my favorite jerky recipe.
Partially freeze 1 1/2 pound lean beef ( I usually get a flank steak trimmed)
When partially frozen, slice into strips 1/8inch thick and 3-4 inches long, 1 inche wide across the grain of the meat.
Marinade:
1/2 cup soy sauce
1/4 cup water
2 tablespoons Worcestershire sauce
1 teaspoon Cavender's all purpose Greek seasoning
1 teaspoon lemon pepper
1 teaspoon liquid smokke
3 squirts your favorite hot sauce

Mix all indregedients together in a large bowl. Stir strips of meat into the madinade. Cover and place in refrigerator overnight, making sure all meat is covered with marinade. Remove the meat from the marinade and place the strips on dehydrator trays. (I usually spray the trays for easier cleaning)May sprinkle strips with coarse ground pepper while still wet. Dry at 145 degrees for 6-8 hours. Yield: 8 ounces of jerky.
Remember that foods feel softer when warm. When testing for dryness, remove pieces from dehydrator and allow to cool before testing.

A book that will tell you everything and more you wanted to know about dehydrating along with recipes for using the dried foods is MARY BELL'S COMPLETE DEHYDRATOR COOKBOOK. I recommend it highly.