I make jerky all the time.
Things to have:
some good spices/cure
good dehydrator with extra trays (not a humidifier like you said above. lol tater moment detected)
A jerky shooter gun w/ multiple attachments (makes preparing jerky on the trays ez pz)
I normally do 1-2 lbs at a time.
Steps I made up to use:
1) Mix up ground venison/beef/turkey/ etc. that i'm making into a bowl with the cure/ seasoning of my choice. get it all mixed up n good.
2) Then make small balls in order to fill up the jerky shooter tube then pick attachment and start laying down the jerky on the trays. I like to use the good ol' flat jerky attachments (like how jack links is n what not)
3) instead just making 1 line at a time I run lines continuous lines around the whole circular tray kinda like a bulls eye . This way you get more meat on the trays then I cut them to whatever size I want them to be after they are done dehydrated.
4) after the trays are all filled with jerky I let it dehydrate for 4-6 hrs depending on how dry I want them to be while shuffling up the trays every hour.
After it's all done I pat all the jerky down with paper towels, cut them to the length I want and enjoy/store in fridge for later nom nom times.