I generally leave the vent on the top of the dryer wide open to get the moisture out and to reduce the temperature of the dryer.

The higher the temperature the more the meat resembles Bar-B-Que and the less it looks like Jerky.

When you are using marinades you can stir the meat in a warm marinade for 20-30minutes and get close to the same color into the meat as leaving in the fridge over-nite.

I prefer 1/3 Bourbon marinades myself.

Another 1/3 should be Soy sauce as both a tenderizer and as a cure to get the moisture out of the meat.

The remaining 1/3 should contain the concrated flavor for the Jerky. Tabasco, Worchester Sauce, Garlic, Onion, Liquid Smoke all work for me. Be creative and blend your own.

You can concentrate the flavor of a whole can of orange soda or a can of rootbeer by reducing it to a third on the stove. Try it with a batch of jerky. If you like maple syrup you can reduce it as well and concentrate the flavor to add to the marinade. Thats how it works.

Good luck making jerky!

Good luck hunting!