biggest 1/4" strip slices i can cut, marinade 48 hours, on a jerky rack and in the oven at the lowest setting. I believe mine is 190 but I prop open the door to get it down to about 170 and helps let the moisture out. Its ready when you get the consistency/dryness you want. Remember it'll continue to dry out after you remove it and let it cool so not to dry or it'll turn into meat crackers.
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