We had always processed our own meat and I would never have anyone else do it for various reasons already mentioned in this topic. However, I would suggest that if you are going to try it on your own you either watch someone else do it or get someone to help you with your first one. I say that because I've seen multiple people try it on their own and get too frustrated with it and give up. I think the time it takes varies on a few things... obviously experience, pickiness (how clean do you like your meat), and the setup of where you can do it. Depending on the time of the year, a warm garage or basement area really helps! I'll post a jerky recipe below that I like and is fairly easy.

Start with a good cut of vennie. Say a top round or bottom. Weigh out 4-6lbs and Cut into strips (with the grain is alot easier cutting and easier eating when done IMHO)about 4-6" long and about 1/8-1/4" thick. You can use ground Vennie too and if you do the taste may be even more intense and need less time marinating.
Marinade ingredients:
12-16oz. of soy sauce.If you're not a big soy lover reduce to 8oz.and add water to make up the rest.
1/2 bottle of liquid smoke(hickory is my favorite) Wrights' brand in the 3.5oz. bottle is what I use. 1/2 cup brown sugar
3 Tbls Garlic powder
3 Tbls onion powder
2 Tbls Black pepper
Mix all the ingedients in large bowl and add strips and mix with hands to get marinade and spices to cover strips. Note: Mix only a handfull at a time. After all strips have been mixed place them in a Baking pan and cover with remaining marinade. Place a cover over pan(s) and refrigerate for 12-24 hrs.
After marinating for 12-24 hrs. place strips on Dehydrator racks and dehydrate for 8-10 hours. The liquid smoke really adds the smell of a smoke house to the home. Ater dehydrating let cool and quickly bag and refrigerate before you eat it all.
To do smaller batches adjust the recipe accordingly.