I too was thinking of getting a jerky gun (maybe Santa will read my letter to him).

But I have always just cut thin slices (about 1/4") & marinaded them overnite.
Then I line the bottom of the stove with foil to catch drippings of marinade. Then I bend paper clips into "S" shape and raise the oven rack all the way up. Hang the jerky strips a couple inches apart and bring temp to 200 for about 10 minutes. Then put stove on lowest temp (mine is 170-degrees) and let hang most of the day (or overnite). When it is done depends upon the size of the piece, the little ones will be done before the bigger ones. I determine when it is done by bending the piece. It should kinda tear a bit when bent but not snap (that would be too dry and hard).

I love eating that jerky.