Finished it up in the dehydrator for 6 hours at 145F. Excellent. Best jerky I've ever made. I would like to share a jerky making process that goes back a long way, before refrigerators, before electricity. To the best of my knowledge it has never been written down, just passed along from one old timer to the next - until now. Bear is greasy, as is pork.
Buffalo is similar to beef and makes good jerky.
The best cut of beef that will yield the most usable lean meat is the top round. If you like turkey, use large bone-in breasts and remove the bone. The meat should be reasonably aged, at least kept cool for a week or so after it's dressed out and skinned. It is important to trim as much fat off as possible, even if you have to cut it out or scrape it off. The fat will not take salt very well when the meat brines, it will become rancid and grow mold quickly.