You will need to follow the instructions for the specific dehydrator for times. It varies on humidity, temperature, thickness of meat, etc It’s not magic in terms of ‘just like that’. I marinade over night or two nights at least, then dehydrating varies.
I have down mostly beef, fruits and veggies. I am chicken to do chicken and other meats.
Again, do your research. YMMV for your needs. I bought mine 20 + years ago, so have no idea. Now, with the internet there are options to do it in your oven. I would have done this if the internet was available then.