I'm not Ben, but that one looks plenty nice, if a bit of overkill; you can probably get a cheaper model actually, but you'd only save $20 and 5 star ratings are always nice when buying something. You can probably google up plenty of info on dehydrating food rather than buying a book, but if you're more comfortable reading it, by all means go for it.

My jerky marinade/instructions FWIW:

50% worchestershire
50% teriyaki
Tony's creole seasoning to taste in the marinade
A dash of sriracha for spice if you like
The big restaurant black pepper flakes.

Cut the meat into 1/4" thick strips and marinate overnight. Set the trays out over paper towels and put your meat on them from the bag with at least 3/4" between each piece (YMMV there, I found that to work best for me, you can probably fit more on there, but I'm fanatical about them drying evenly) Sprinkle liberally with the black pepper, again to taste, and let it drip dry for a little while. Once they're done dripping, or about 5 minutes, stack the trays and start dehydrating for 6-8 hours. I like em thick and chewy, if you like those thin sheetlike jerky, I have no idea how they do that. It ends up tangy and sweet and the spiciness will creep up on you as you eat more of it, but people won't be able to put it down. No matter what recipe you use, you'll love it.