I use a homemade smoker. Dehydrator[:'(]oven[:'(]tried them both. Liquid on jerky is counter productive.
I use, chile powder, garlic powder, brown sugar, pickling salt, fresh ground pepper, paprika, cayanne(sp?) and some dry(powdered) keene's hot mustard.
Cut venison, beef or goose (all that I have tried) into thin 1"wide strips place in big ziploc bag with all the MIXED spices, mix well and place in the fridge. For the next couple of days just grab the zip bag and mix it up. Lay pieces on your racks(i've also used bamboo skewers and just hung them), smoke w/ either hickory(my fave) or mesquite until dry. Remember the meat will dry more after it cools.
I have made batches as big as 10lbs, trying to save some for hunting...... but its always gone in 2days or less.And doesn't take anything but time, be prepared to sit and watch your smoker for 8-10hrs sometimes longer. My smoker is an old wooden box, about 4' tall and 2'x2' and I use a $5 hibachi grill to put the coals in ( I prefer to smoke with hardwood coals from a campfire but have used BBQ charcoal too) and just top it up when too cool. Keep the smoke comin' I love it SMOKEY. If you want measurements for spices PM me and I might pass them along[:-]