I have a dehydrator, it cost me about £200 I can make about 3 roe haunches worth of Jerky in 4 hours unless I marinade it overnight. It took a little trial and error to get right and sometimes it over dries it and you end up with venison crisps. When you get it right though it is delicious, I have also used it to dehydrate wild mushrooms, which I then use like porcini for risotto's etc. and for Fruit leather which is lovely.
Got to this thread a bit late but here's what I do. Hang the meat up in the wardrobe. OK where I am we have the aircon on all day and that keeps it cool (18 - 20 degrees) and also removes moisture from the air. When I was in Kuwait that was all that was required. Now back in Oman flies can be a problem so some sort of screen/mesh is in order. My main observation from this is that it is not so much about the heat, more about getting the moisture out. (we get 90% + humidity here for at least half the year). No venison hereabouts so decent topside of beef has to suffice
Have experimented with various homemade potions but I got a tub of Freddie Hirsh Seasoning in the UK. Good gear (no affiliation BTW)