Tom,
The procedure that I described was for dried beef. This is a whole muscle meat that is cured and smoked and then sliced. It is not the same procedure you would want to use for beef jerky. You're right about the procedure for jerky. Slice the meat first, then season/cure it and then smoke it.
For beef jerky I like to use a bottom round. It is lean, you can look at them and pick out a good one, and they are usually not as spendie as a top round.(Which is preferred choice)
If you want to try making jerky you should consider also making turkey jerky sometime. I like to use turkey tenderloins for this meat.
Also another good item is a ground (hamburger/ground chuck roast)jerky. Again you can choose a piece lean enough to your liking and they go on sale a lot. (Or check with your supermarket full service meat department just before the meat department closes for the night and one of the butchers may give you a deal on some lean ground beef.)
Let us know when you are ready to give it a try!!
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Smoke On!!!!
Doug
