I have made my own jerky at home.
Usually I take all the meat trimmings, such as the meat from between the ribs, and other scraps, and after slicing those into strips, I soak those overnight in a tub of half and half wouschester sauce and A1 sauce, together with a sprinkling of onion salt and garlic salt on each piece of meat.
Then I set the oven on the lowest temp, about 150F, and lay the meat on the wire shelves in the oven, for about 24 hours, with the oven door open a crack.
Every 24 hours I will take the dry venison out and put more soaked venison onto the shelves.
Your house ends up smelling like jerky for a few days, that's the only down side to making it yourself.