>Remember that you will need to use a light hand with the spices; they will
 >taste much stronger when the meat is dehydrated.

I would disagree with this; I've had just the opposite experience.  To me,
drying seems to make the flavors fade.  I think it's because during the
drying process, water is constantly being drawn out of the food, which
prevents the seasonings from being drawn in.  Also, if you marinate before
drying, then a lot of the spices go down the drain with the marinade when
you move the meat to the dryer.

I buy high-quality, whole dried herbs and spices and grind them as needed
with a ceramic blade spice mill. Perhaps this is the reason I don't need to
use a great deal. When spices are pre-ground, they lose flavor and a greater
amount is needed to achieve flavor.
So the quality and freshness of the seasoning would determine the amount to
be used.

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