Results time. I used silverside, and opted for 3 different marinades: Worcestershire Sauce, malt vinegar, white wine vinegar. The meat was marinaded in the spice mix and respective liquid for 24 hrs, give or take.About 3 measures vinegar (balsamic or white wine) to 1 measure Worcestershire sauce, with about a 1/2teaspoon chili should be fine. The airflow is more important.
Cheat - but it would work. The issue I find with dehydraters is that you can lose some of the flavour that develops over time (3-5 days in Seffrica, 7-10 days in Pomland for natural drying). Keep us updated please.
Then into the dehydrator for about 20 hrs @ 60 - 65 C.
The pick of the paddock for me was the Worcs. Sauce, the other two were okay but lacking something. All of it was better than my own spice mixes.
Things I will try : Lower temp, longer drying
Some crushed chilli flakes in the spice, or Tabasco/Encona