I agree wally world sell the American Harvest Dehydrator very reasonably and it works great. I also like the dry mix and cure that you can buy, a number of good ones to choose from the one most commented on as the best when sampling my jerky is Hi mountains Mesquite or Hickory. I however up the spice & lower the cure to not have such a salty product from what the directions state. For ground jerky I do the wet style: I use brown sugar, liquid smoke, beer, tabasco, cracked pepper, garlic, sea salt, dash of worchester and some BBQ sauce(if you use smoke flavour make sure to cut back on the liquid smoke). I will let this sit tightly covered in a metal mixing bowl for 2 days in the fridge, rolling it every 12 hours. If it gets dry, I will add more beer or some water..but it should be sticky to roll out, hold together and slice.