As stated previously, the stacking dehydrators with either a bottom or top-mounted heater/fan will require you rotate trays to get all the meat done properly. I messed with those for years...then I got a 10 tray rear fan model from Cabela's.....MUCH nicer. It took some extra coin for the equipment, but I spend much less time babysitting the dehydration process....plus I can do much bigger batches with the extra capacity.
I make jerky from all kinds of stuff....pheasants, turkeys, deer, geese, ducks. And I make both sliced and ground/jerky gun type. Both styles have their places in my jerky cook book. Some people like to have to rip and tear and jerky, and others prefer the easy-to-chew ground meat version. I sometimes chew up the ground meat version type and stick it down in my lip similar to a tobacco chew (my chewing is limited to jerky though).
Also as stated, slicing is more easily accomplished with semi-frozen meat, but it can be done with fresh or thawed meat as well. Get yourself a good knife and a good sharpener...they will make your life much easier.
Plethora of recipes out there, and you can tinker around with the ones that you do like to add spice, extra pepper, etc. Good luck!