I normally do my jerky the same way that Joeyfont does. The only difference is the hanging method.
Instead of using toothpicks, I took a couple of old metal coat hangers, cut the top off and straightened out the rest. wash them good and use them like long skewers. I put about 20 or so pieces on each one and just drop them on the upper rack with the meat hanging down. Once the jerky is done, I just wash them off and toss them up in the cupboard......ready for the next batch.