Who here makes their own jerky? Ever used electric smoker?

I used to make it fairly often in the oven on lowest setting (with door slightly propped oven) with jerky hanging through grates from skewers. Always came out great but that has been 25 years ago and I’ve lost my marinade recipe.

My plan is to first hit it at 175 with no smoke(my smoker has enough seasoning that it will still impart some smoke flavor) then add chips and smoke for maybe an hour. Any suggestions?

Please post your technique using smoker, dehydrator etc. along with what type of meat you use and rub and marinade recipes. Tia