I have made this jerky using Las Vegas' summer sun by just hanging the meat on a cloths-line, but this requires a day that starts out over 90°F (30°C) and reaches above 130° (55°C) during the day. Basically a day that's too hot for the flies to come out. This process takes about 8-12 hours in the 100°+ sun, so is only viable in select areas of the country and on specific days. I will make comments about this process throughout the Instructable.
For my birthday, last week, my wife gave me a great commercial dehydrator. While I could build another Alton Brown jig, the dehydrator has the added feature of heating the meat to 160° (71°C) eliminating any nasty bacteria risk and a lot simpler cleanup! It also will work here in Nevada, Minnesota, Saskatewan, or anywhere else one might be, any time of the year!
This is still home-made jerky. It's not important how the drying is done as long as it's done correctly and safely. What is important is the preparation of the meat, killing those bugs, drying it sufficiently and enjoying the best jerky you've ever had.