Guilty!!!! When I get a hankering for home-made jerky and don't want to buy a roast, I'll pick up one of those tubes of 90% lean ground beef at Wally-World, marinade for 2 hours, load up the jerky cannon and fill the dehydrator.
Sometimes I also grind up misc scraps when we butcher a deer, and make jerky from that ground meat too.
As for whole-meat jerky, I go for the cheapest, leanest roast I can find on sale, then partially freeze it to make it easier to get nice slices right about 1/4" thick. I usually cut across the grain - a personal preference.
The key to me is lean, so that there is little or no fat that can go rancid, should hell freeze over and a batch of jerky last more than a few days (it's gone quick in my house!)
Since you're not looking for jerky to be tender and juicy, any cut will do.
For something really a bit different, I usually do up a few goose & duck breasts as jerky too. It's different, but good.