I tried making jerky a couple times. It works great. I have to keep an eye on the drying times because I think I over dried it and it was way tough and not very flexible. Then again, it might be my recipe or the cut of meat that needs changing. I wish I could go to the store an buy a nice flank steak, but that is not the case in these lands.
I also dried a bunch of kumquats cut in half. I left them in for almost 15 hours and although the outside is completely desiccated to the point of being crisp, there is still lots of juice locked away in the deeper parts. I think they need to be prepared differently. I don't want to make slices because they are already so small to begin with, but I can't think of another way to expose the wet parts.