If you cut it across the grain (like a steak) it will tend to crumble. I think it takes about 4-6 hours @150. Just check a piece every hour or so. You don't want it to be dried so hard that its brittle. You want some flex in it. I usually try to cut mine about 1/4" thick, and its best to cut it when its just slightly frozen because its easier to handle. As far as tools go, just a good sharp chefs knife. I usually vacuum seal it and throw it in the freezer. I've had over a year before and it's still good. I don't know how long it lasts without refrigeration.

Just try a small batch first and see how you like it, then you can tinker with the recipe to your liking. It's pretty simple, don't worry too much about it. If you decide you really like it, I'd buy a dehydrator. They are pretty cheap and make it easy to do.