What have you been using? Chicken? Beef? Are you using any seasoning? I have this model and dogs... Only used it for fruit, but I could try jerky.
I don't use chicken because the dehydrator goes to 160 degress Farenheit, but chicken or turkey needs an internal temperature of about 175 degrees, where beef is fine at 160 degrees. The manual says that fowl is fine if it's already cooked and you are dehydrating for later rehydrating (say, for camping).
For my dog (and for me), I was buying a cheap cut of meat at the store (maybe a chuck roast at $4.99/pound) and slicing it thin with a meat slicer (maybe 2-3 mm) and then marinating it overnight. For the marinade, I was making about a 4:1 mixture of low sodium soy sauce and worcestershire sauce (which I am going to eliminate because of the onions in the ingredients), a little splash of liquid smoke, a sprinkle of ground ginger, and a squirt of lemon juice and a squirt of lime juice for the acid (using the stuff in the plastic bottles in the produce section).
About 1.5 to 2 pounds of beef will fill up the 4 trays that come with the dehydrator. It takes about 4-6 hours, based on how thick you slice the beef.
I once tried a bottled teriyaki sauce, but I didn't care for it.
Back to my dog, I need to be careful not to include things that are toxic. I know that onions are bad for dogs, but I had hoped that the worcestershire sauce would have cooked out the toxins during the making of the product. Then I saw an episode of "How it's made" that showed the Lea and Perrin's factory, and realized that they boil a LOT of onions, so I'm going to take it out of the marinade even though I only use a few splashes of it.
-PJ