I think people have it wrong when the dehydrate their jerky. I marinate it in whatever strikes me at the time as tasty, then I smoke it at low temperature (approximately 220-230 degrees) for 4 to 6 hours depending on the cut of meat, amount of fat, etc.
If you over cook it, it's like leather
, and who wants that? You could buy that and save yourself the hassle.
Anyway, let me know how you make out.