I use eye of round or rump roast, whichever is priced better. I wet marinade in a mixture of 1 1/2 cup Teriyaki, 1/2 cup Worcestershire, and about 1/4 cup white vinegar. Sometimes I add a little orange or pineapple juice. I also add a goodly amount of my dry spice mix I call 'Hot Magic".
I layer the meat into a large casserole, adding marinate and a good dusting of the spice on each layer. I then cover and put in the fridge at least over night, I like a couple of days. Remove from marinade, drain excess, pat dry, and on the dehydrator for 5-8 hours depending on ambient temp and humidity and such.