Results of first try experiment.
Did not need 6 hours. That was too long for this very thinly sliced meat. The dehydrating instructions advise to roast the meat for 60 seconds at 330° F after dehydrating to pasteurize it. I flubbed setting the timer and ended up cooking it for 15 minutes before I realized what was going on! Result, very dry and brittle like very crisp bacon. In itself that’s really OK, I want to use this as a bacon bit alternative, so being easy to crumble is an advantage. The taste was a bit like charcoal, as well, but still had some meat flavour. Also, there was noticeable fat in it which I didn’t expect. So next time, shorter overall dry time and definitely 60 second roast time. So it’s going to take more practice and experience to get this the way I want it.
Also, next time rather than marinade in salt water, I might just roll the meat in dry salt and rub it in a bit. Maybe that will leave more flavour in the meat.