I use this base for my jerky all the time,
About 1.5kg beef strips with no fat at all otherwise the jerky will go rancid. It is easier to cut steaks as thin as you can and cut them to the size of your palm. (slightly freezing the meat makes it easier to slice)
1/2 cup of soy sauce
1/2 cup of worcestershire sauce
1/2 cup of BBQ sauce
1 teaspoon of salt
1 teaspoon garlic powder
Then I flavour it with what ever I want from chilli sauce, more garlic, honey, and even sprinkle some season all just before I dehydrate it.
I let it marinate for a few days to get the salts to start preserving the jerky.
Then I dehydrate the meat for approx 6hrs depending how dry you like it (6hrs makes it fairly dry)
On occassions halfway through drying I smoke the meat in a fish smoker used bourbon chips, then I put it back into the dehydrator to finish.
The dehydrator I use is similar to this one http://www.ebay.com.au/itm/NEW-Hottop-Adjustable-Food-Dehydrator-w-Removable-Trays-/390339348255?pt=AU_SmallKitchenAppliances&hash=item5ae209c71f but there are better ones for sale now by the looks of things