Yeh, I was thinking about using flank steak or round roast(London Broil). Correct me if I am wrong, but wouldn't any lean inexpensive cut of beef work?
Doug, thanks for the link. I noticed in the recipe that it states to use 1/4 cup salt and 1/3 cup tender quick; isn't that a bit excessive? Luckily, I have never had problems with bacteria so I would probably omit the tender quick, IMO it is not necessary.
Rob, I have never seen a beef jerky recipe with beer in it (at least to my knowledge). Is the beer flavor noticeable? I must say the pictures look very good.