I use london broil, not alot of fat (which you gotta trim out anyway) and I freeze it until it's almost frozen (not all the way but to the point to where it starts getting hard. (ok guys here is another line you get to laugh at), then cut it as thin as possible, I use a filet knife so I can get it pretty thin. Freezing it part way makes this easier since I can never get the grocery store to cut it the way I want it. Then I drop it all in a bag, zip lock, vaccum seal, big bowl, it don't matter. I then pour the sauce over it and let it soak in the fridge over night, take it out and lay in the dehydrator @ 150 degrees and then let it cook, checking it every couple of hours, when you can pick up a piece and it bends a little and starts to "splinter" (I guess that's an accurate description) you can start taking it off. Only take off what is dry to that point, not all of it will be done at the same time.