Beef steak jerky

[chef marko]

Whenever I get jerky at stores their is always a steak jerky. Its always a lot thicker and has a meatier hardier bite. I wanted to try and make some just wasn't sure how. It might be as easy as a thicker piece of meat or is their some technique someone has to achieve what I'm looking for. 

 

[chef marko]

 

[thoseguys26]

I'd assume just a thicker slice of meat..which would mean longer brine time and smoke/dry time. For me, half of what makes jerky 'good jerky' is the texture that it is dried to.