Thanks ultramag & PigCicles. I was half joking with the deli cut roast beef question. But only half joking. The serious half is that I'm already itching to try something, and we happened to have that in the fridge. From what I've been reading, a good round roast (on sale) works best. The top is supposedly leaner than the bottom cut, but harder to find.
Thanks for the tip on leaness, PigCicles. I guess the dried smoked meat preserves and the fat can go rancid? And the freezing first. Yes, we've made braciolone before, and slightly freezing prior to cutting makes all the difference in the world.
We've got a really nice set of Cutco knives. No electric slicer, but I believe this knife set to be of good quality. I'm still reading in the jerky section, but is it really possible for novice to cut the meat thin enough for making good jerky? Is there a good thread on cutting tips and techniques here?