I asked the same question on this forum one or two years ago.
And I followed the instructions given by some members (Chris + ?? I don't remember who ...).
I only made two batches up to now, so I didn't not invest in a dehydrator.
I use my electric oven.
Thin strips of meat ; a few hours - a night - in a very simple "marinade" (soy sauce + curing salt - "sel nitrit?" >> a bit too salted, but iI like it. Thu I will try something less salty next time)
Toothpicks help to suspend the strips of meat from the grill in the oven (don't forget some aluminium sheets to protect the bottom of the oven ...!!!)
Oven on the lowest temp. 50 to 75?C - that's 120 to 150?F; during 5h or 6 hours. Oven's door left a bit open - using a cork to leave a gap .
As Benjamin noted, it depends on meat thickness, etc... and on your tastes.
My jerky was/is quite hard.

I vacuum packed the resulting strips and put some in the freezer, some in the fridge and let some in a closet, at room temp.
That last batch was still OK more than a year after making it.
Very dry + salty .... looooong conservation time.
And I still have the ones I put in the freezer... Will try them next year maybe ... if I don't use them before.


The oven method is quite simple :

Buy a steack, cut strips and experiment. Eat the results during the following week.

Then, next saturday buy another steack and try a different marinade, a longer time, etc..
After a few steaks, you will find your prefered combination (thickness, flavor, dryness....)
No meat wasted that way.
You can then try to prepare a whole deer ........ <img src="/images/graemlins/grin.gif" alt="" /> <img src="/images/graemlins/grin.gif" alt="" />