My neighborhood grocery store has beef thinly sliced and it's the perfect thickness for jerky. It also comes in a several different cuts of beef. Try this for your jerky: Reuben.

* Exported from MasterCook *

Beef Jerky *

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Lean rump roast -- sliced 1/8" x 2"
1/2 cup soy sauce
1/4 cup teriyaki sauce
1/2 teaspoon garlic salt
1 1/2 teaspoons liquid smoke flavoring
2 tablespoons oriental sweet chili sauce
1/4 cup brown sugar
1 teaspoon ground pepper

Mix all ingredients and pour over sliced beef. When all liquid is absorbed, put in the oven on a rack with a pan beneath to catch the drippings. The meat should be placed on a rack with a jelly roll pan beneath. Keep the meat from touching and turn two or three times during the drying time. Cook at 150-175 degrees for 6-8 hours depending on the thickness of the meat. If you are using a dehydrator, follow the directions provided by the manufacturer.

Thank you Reuben!

Not a fan of smoke flavoring, but the rest sounds yummy, thanks for posting!

I make batches of this every year when we get our 1/2 a cow:

HatchÂs Jerky

3.5 fluid ounces Liquid Smoke (just under 1/4 cup)
5.0 fluid ounces Soy Sauce (just under 2/3 cup)
5.0 fluid ounces Worcestershire Sauce (just under 2/3 cup)
10 tbl brown sugar
1/4 cup horseradish
1 tbl garlic salt
20 shakes Tabasco

Marinate overnight. Pepper (optional) before dehydrating. Dry for 12 to 16 hours (1/4 inch thick) - depending on how Âdry you like it.

Another variation. I use a lean roast.

Beef Jerky
3 lb. beef roast, sliced with the grain
1/2 C. soy sauce
1 Tbsp. brown sugar
grated rind of 1 lemon
1/2 tsp. Old Hickory Smoked Salt
1 fat clove garlic, finely minced or thru garlic press

Marinate slices of beef in plastic bag for 10-30 min.
Place on oven rack with pan below to catch drippings.
150 degrees for 10 hours.