I bought a food dehydrator off ebay for about $40 odd. It is round and has 6 trays which can be stacked on top of each other at different heights depending on the thickness of the cuts I put in there. To get a nicely dried jerky without being to dry, I normally have pieces about 10mm square and then what ever length. They sit in there for about 10 hours.

The type of meat makes a huge difference also, the better quality the meat, the better it will turn out I reckon. I normally use rump which turns put nice. But you want it to be fat free, I mean none at all on it so put in the time to cut it all off beforehand.

I might have to give the oven method a go also, sounds alright.

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