I'm still only a neophyte jerky-maker (if indeed there is such a title :shock: ) - I've been using a food dehydrator - which has been my cue to dry just about anything I can cram into it...
I partially freeze the meat for up to an hour, depending on the size; then slice across the grain into about 5mm thick slices. Sling them in a suitable marinade - current one is soy, Lea & Perrins, pepper, garlic, ginger, anything else that seemed a good idea, a bit of ketchup... Marinade overnight in the fridge, then dry at about 75C for 7-8 hours.
There's a few recipes at
http://www.ezidri.co.uk/ (the lot I bought my dryer from).