/ck/ - Food & Cooking

Recently got my hands on a dehydrator. I want to make beef jerky, but before i start want your (EXPERT)) input on what cut of beef i should use. What would you guys recommend?

Beef Jerky. Most cultures have it. It's super flavorful and chewy.

It's winter time and family is doing their traditional smoked beef.
Over the years I tried tossing some super thinly sliced meat into the smoker to try and make beef jerky like the kind you can buy in a bag at a register.
Throughout the years I've managed to get the consistency and the look right, but they always taste as just smoke, even when marinating over night in some incredibly sweet teryaki or honey sauces.

This year I'm thinking of wrapping the strips lightly in aluminum foil to keep as much smoke as possible from directly touching them and affecting the flavor.
Since I've never used aluminum before I wanted to ask is there anything in particular I should keep in mind like letting the meet cure longer or if i should perforate the foil to allow to moisture leave with greater ease?