My sons each shot does last weekend, I have about 40 lbs of trimmings, roasts and other odds and ends that need jerkified.

I don't own a smoker, (I wish) so will be using a couple of food dehydrators.  Any good suggestions?

I slice mine about 1\8-1\4 in thick then marinate in a mixture of Dales steak marinade,onion powder,garlic powder,crushed red pepper,cayenne pepper and brown suger. Usually just add ingredients by feel. Depending on the humidity and how thick you like your jerky,can take 12-24 hours .Biggest thing is to get ALL the fat and tendons out of the meat or it spoils quickly( unless like me,you eat it all in a week,then you don't have to worry about it going bad)