My latest snack obsession is homemade beef jerky. With store bought, I always find it too hard, salty or sweet so by making it myself, I have control over the ingredients. And it’s made in the oven so you don’t need a dehydrator.
What BEEF should you use? Any LEAN beef will work as FAT makes the jerky go rancid quicker when storing.
If you prefer thin strips, the best option would be flank. Other options are: eye of round, top / bottom round, sirloin or London broil. Try different options to see what texture you prefer. For the batch, I used Top Round as it was on sale and I also prefer tender and meatier beef jerky vs thin strips.