The technique I use doesn't require a dehydrator, and is borrowed from the Lobel's Meat Bible. The most difficult thing about making homemade jerky is slicing the meat evenly; freezing it ahead of time helps tremendously (and if you want to try this recipe with turkey, you'll want an even firmer freeze). Also, using a very sharp, long knife is key.
Both turkey and beef work well with the sesame, soy, and ginger flavors I use in my marinade below (with optional heat from chili paste), so this is a good place to start. Once you get the technique down, play around with the seasonings. I love a spicy jerky, so this time I made two batches: one with chili and lots of cracked black pepper, and one without. You know what flavors you like so don't be afraid to get bold here, and don't forget you can divide batches; one flank steak makes a lot of jerky. More than enough for mother and child, and all of their friends.
Click here for more & the recipe: http://www.thekitchn.com/recipe-homemade-beef-or-turkey-snack-recipes-from-the-kitchn-95962