Thought I'd throw down some info as I've been making jerky for yrs with great success. Its really simple, you only need basic stuff to do it. It's funny as I was thinking last week that I haven't made a batch in ages and was thinking about making a batch using a smoker. I threw this together and used these pics which were taken many yrs ago!
Meat
No fat, no connective tissue. Lean cuts are what you want. Top side is good, just simple ol topside roast from Coles will do the job. I only use beef as that's what I like.
Cutting
Nothing fancy except a sharp chef's knife. I don't freeze or anything, just trim it and cut straight after buying it. However all my knifes are SHARP!
Try and cut pieces same thickness, about 5-10mm I find good. I mix it up across & with grain and different widths (but similar thickness).
Marinate
Nothing fancy, just chuck a bunch of stuff together. I look through the fridge/cupboard and chuck it all together in a plastic bag. I've left it to sit as little as an hour and it tasted about the same as days of sitting in the fridge. Below is a list of things I normally have in my mix.
Salty - sea salt, soy, worcestershire sauce, cider vinegar.
Hot - chilli (flake, fresh or powder all work), cracked pepper (lots), whatever hot sauces you have in the cupboard (hotter the better!).
Sweet - tomato or BBQ sauce (often both), yellow mustard, dried rosemary, any jams or apple sauce can work as well.
Smokey - liquid smoke
Drying
I just use my oven. Both houses I've lived in the last 10yrs had fan forced electric ovens so can't comment too much about other types. However I know someone who used to sun dry it - so anything will work!
I place the meat on baking paper on the racks to stop too much mess - as I don't like cleaning ovens. After a couple of hours I get rid of the paper as the marinade has dried and won't drip.
I put the oven as low as it will go (on my oven around 50c) and open the door a touch, usually just put a tea towel in the door to open a crack. If the oven wasn't fan forced or was hotter I'd open the door a lot more.
Leave it for 4-8hrs depends on heat and thickness. I pick up the pieces and bend them. They should go white and feel kinda stiff but not brittle. Trial and error with this part to find how you like it.
Enjoy
Awesome snack to have in the car or in desk, on a cheese board, or with a beer mmmm. And I've also given as a shitty Xmas present to friends in the past!
Big thing is don't over think this, it's really simple! As said at the start nothing fancy needed.