How long should I dehydrate deer jerky to achieve that ideal balance of tenderness and flavor? Given the myriad variables at play—such as the thickness of the meat slices, the specific dehydrator model, and even the ambient humidity—what is the optimal duration for ensuring that the jerky reaches a safe moisture content? Furthermore, do different marinades or seasoning blends necessitate adjustments in drying time? When contemplating the drying process, what indicators should I be vigilant for to ascertain that the jerky is adequately dehydrated without becoming overly brittle? Are there particular methods or techniques that experts recommend to enhance flavor retention and texture during the dehydration process? In an endeavor to avoid the pitfalls of under-drying or over-drying, what are the best practices to monitor the progress during dehydration? How can I ensure that the final product not only meets safety guidelines but also tantalizes the palate with its rich, savory essence?