I've done it a number of different ways and tried all sorts of things.
What cut of meat?
You can use just about any cut of meat you want from just about any animal. Lean meat dehydrates more readily than fat. So if your final product contains much fat, you'll probably need to keep it refrigerated until it's consumed. If you want to store your jerky at room temperature, you should pick either lean cuts or butcher out the fatty parts yourself.
What thickness?
What marinade ingredients and for how long?
What temp to dehydrate and how long?
All of these things are related, so I'll discuss them together. Rather than using the word "marinade" I prefer 'curing' as that's the primary objective you are trying to accomplish along with adding flavor which is actually a secondary objective. Most home jerky makers get those two things reversed. Proper curing is necessary to insure you don't make yourself or your family sick through improper preparation. While making jerky is generally safe, there is potential for food poisoning and it's a good idea to be aware of the processes involved.
Personally I don't use liquid marinades. They tend to be salt based, which does a poor job of curing, it hydrates the meat which is the exact opposite of what you're trying to accomplish, and it limits the options for dehydration and storage. I prefer to use nitrate based cures. The problem with salt is that to cure meat with it you have to use concentrations that would be too salty to taste. With nitrates you can use less with little to no affect on flavor, yet still achieve a good cure that will virtually eliminate any pathogen concerns. At it's most basic I use
nitrates, salt to taste, and pepper. To this I add spices and other flavorings and almost never make it the same way twice. I will use dried pepper seeds of various varieties, dried herbs, sugar, onion powder, garlic powder, dried lemon zest, and whatever else that strikes my fancy.
You can just about go with whatever thickness you want, but thicker meats require longer curing and dehydration. The thicker you go, the less uniform the meat will dry. The objective is not to remove all the moisture from the meat, but just to the point at which it may be stored successfully. If you don't plan on storing it for very long, you can do thicker cuts. The key is to make the thickness uniform as this helps everything dry at the same rate. People who make a lot of jerky will often buy a dedicated meat slicer. Supermarkets that offer custom butchering will gladly slice your meat selection for you and that's what I do. I usually go with about 3/16" give or take.
If you cure properly with nitrates, you can dehydrate at even room temperature with simply airflow over the meat to dry it. If you don't use nitrates you'll need to dehydrate at no less than 140F as any lower will invite pathogen growth. Other than the restrictions mentioned, lower temps are typically better as higher temps tend to denature the meat proteins in ways you don't really want. Regardless of temp, increased airflow is a good thing. This reduces the humidity as the meat dehydrates and makes the process faster and more uniform. Personally I dehydrate in my smoker at 150F. I have a fan option which is great and I can also add smoke while I'm dehydrating which is quite nice.
As far as tips go, I always recommend Hi Mountain Seasonings. They have a number of kits which include detailed directions and take all the guess work out of the process. I've tried several of their kits and they are all good.
https://www.himtnjerky.com/jerky-cure-and-seasoning-kits/
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