I have used all the cuts the bottom round will give you bigger pieces, cut across the grain for a more tender jerky and with for a chewier jerky. Also try whole boneless pork loin, get as much of the fat as you can off, a little won't hurt anything if you cure it well, trust me you will be fighting over the pieces with the fat streaks in them. Turkey breast makes great jerky also, have made from chicken breast but it is a lot of tedious cutting for me, thinking of trying chicken tenders.
I Like the cabela's, high mountain and shore lunch, (bought this one at Dunhams) I will usually cut up the meat and mix everything and put it in the bottom of the fridge for 3-4 days longer if the meat is thicker than say 3/8" mix it twice a day. dry in a cabela's 80L dehydrator. usually takes 6-8 hours to dry, will sit in a plastic Lock N Lock container on the counter or vac pac I usually do 18 or 20 pound at a time.