All you need for this is a very low wattage heat source (100-watt bulb did the trick), a container that is vented above and below so that hot air rising from the heat source will push out at the top and suck cool air in at the bottom (cardboard box), skewers, and Google, because it never hurts to read forty-seven different articles on the risks of salmonella and e. coli. I made turkey jerky from pastured turkey meat and beef jerky from questionable supermarket meat. Neither made me sick. Neither also ever made me want to make jerky again.
Not because of taste. They tasted like the real deal. But because I don't need that hassle. I did a bare amount of seasoning, but I suggest marinating the meat in your favorite seasonings overnight. Freeze briefly for easier slicing. Slice as thin as you can manage. String them on bamboo skewers and hang inside the box. Close lid, turn on the light. My jerkey took maybe 18 hours to make. I think you can also do this in the oven, if you have one that goes down to 150º.
Good luck, let me know how it goes!
