Yeah mate, Ive got an Ebay dehydrator.. one of the 10 tray ones with blue drawers and it works a treat 
Old man has one of the sunbeam ones too and is a little slower but does the same job

http://fishwrecked.com/forum/which-food-dehydrator-jerky

or type in beef jerky in the search function.....

Mine is still going strong after 5 years

I got a Fowlers vacuole about 8 years ago, use it regularly great unit. Link below.
https://fowlersvacola.com.au/

 Yeah, we've got a metal one that we picked up second hand for pretty cheap. Works alright but not as good as naturally fan dried biltong. 

In the past we have used a cheap $30 eBay one and was pretty crap, lowest setting was apparently 40deg but in reality was much higher so the meat came out almost semi cooked and didn't taste anywhere near as good as it should've.

That said, being saffas we have pretty high expectations 

 I have a old cupboard the i drilled holes in and mounted a incandescent light  in works brilliantly!!

And its Billtong not Jerky...

I have nearly completed my home made biltong dehydrator. I have used my Sister's Excalibar dehydrator but these are intended for jerky which is done at a higher temp and nearly cooks the meat, but having sticks ready the next morning is killa tho. The Excabular is a good unit, I just used a timer on the power point you get from bunnings.
With air passing over raw meat, the safe zones are below 35 deg or above 60 while dehydrating. I used to have one like Vin mentioned, made a box and had a 100w globe creating the natural convection. I am now interested in making biltong properly, the big slabs that you slice and also 'softer' sticks can be done in the same manner, just doesn't take as long drying obviously. I too am not a fan of super dry sticks, some I buy, I rehydrate to get the desired texture. But its the moisture that the bacteria likes so preservation by means of refridgeration aswell as the vinegar and salt in the 'seasoning process' is necissary.
I bought an out of order bar fridge for 50 bucks and stripped it. I have installed 2 60w ceramic heat lamps at the bottom that are controlled by a thermostat, the globe holders were obtained out of a cheap twin security light. The desired temp is around 28 for Biltong.
I have fitted 2 fans, one blowing in at the bottom (80mm, 30cfm) and one extracting at the top (120mm, 100cfm). The fans are on a universal dimmer to control speed. Too much air speed and you will dry the outside too fast. The idea is to have the moisture be drawn to the surface gradually, that way you get a nice even texture. The tong should still be soft to touch after 24 hours. Depending on preference, around 3-4 days for slices around 25mm thick is ideal. Air speed required varies with the amount the box is loaded with too, so I will be experimenting with that initially. I have a little digital thermometer/hygrometer that I will stick on the inside of the door to monitor temp and humidity. Ideally < 50% humidity is sweet, inside your house should be that anyhow.
I do like my tong 'rare' (super soft, no where near dehydrated) sometimes, so storage in the fridge, especially if it has been cut, is a must, like any raw meat, 3-4 days is safe. I just slice and cryovac into snack size packs and put them in the freezer, they thaw out in minutes in a bit of water.
I can't wait to hang my first batch and experiment with flavours. My local butcher in Bennet Springs made some tong with smoked fillet steak, fuck it was good! Here's a few pics of the beast. I fitted the fan in the back and made the ducting to allow for bottom to top air movement, this way I can still put things ontop if the unit and it looks better. I could add more rails and make up some shelves to lay strips on to make sticks but sideways air movement would probably be better for that like the tray dehydrators, this unit is predominantly to make traditional biltong, pretty much a mini version of a commercial dryer.

big difference between jerky and biltong

the one uses low heat -smoke to dry

biltong uses salt and an open air environment-  in full sun for a day

below is a link with some really good info on curing drying smoking handling and even some recipes- the biltong bit is about 7/8 down the page)

use the arrow buttons top and bottom to get more info

(its a big document)

http://www.fao.org/docrep/010/ai407e/AI407E18.htm

I have made a tonne or 2 atleast over the past 6years. I used the the dehydrators off ebay (Excaliburs) and had a couple of minor problems. They were 1;a fan spun off the centre pin and 2; the computer board for the time and temp setting sh1t itself. Both happened after a lot of use (maybe 2-3yrs).

I used to go to the canningvale markets and get the meat from there. Lean topside was my preference cutting the meat with the grain to maintain that everlasting chewiness.

Enjoy

Or silverside is ok too. I just got some topside today, highly recommended speakin to Norman at African Heritage in Duncraig. He as all the knowhow and stuff to get you going. They have dehydrators starting from about $120 I think, they get there's made/modified so they can achieve the lower desired temp (<30 deg). They sell tong and snapsticks too. The snapsticks are what most people refer to as jerky but are dried in the same conditions as biltong.