When I make my jerky I go to my butcher and have them slice up some eye of round. Just tell them your making jerky and most good butchers know what you want. I get mine around 1/8th in thick.
I use a store bought dry jerky cure and go by the box directions for the curing process. My next step is to put a cold smoke on it for an hour or two. I place a small pile of coals in my cooker and toss on some wood chunks.
Once I got a some good smoke into the meat I transfer the meat to my dehydrator for 5-8 hours or until the desired texture is reached. I prefer a tough jerky.
Custom 250 gal drum cooker,Weber OTG,Maverick ET-73,Covert Black Thermapen