What cut of meat and what technique is used to get your jerky to come out like the jerky you can purchase from a store in the bags. It almost seems like its shaved meat and not dehydrated all the way. But I'm just guessing. I have used meat that I cut myself and have every attachment and gadget to make ground meat jerky, but nothing seems to come close to the expensive stuff that you can purchase. Thanks in advance for any tips.