A little late to the game here but I've made hundreds of pounds of jerky from London broil. It has been my go to cut for almost a decade. I used to dry it in my electric smoker on one of the lowest heat settings with no smoke. Couple years back I bought a 12 tray (I think) Cabella's
dehydrator and haven't gone back. I use a jerky slicer to cut the meat now but in the past I would freeze the meat overnight and let it thaw for about two hours to cut with a butcher knife or a meat slicer. Also... trim off ALL of the fat that you can it gets kinda gross when you dry it. For marinades I use an Alton Brown classic jerky marinade, a Chinese five spice teriyaki as well as a spicy sriracha home made fire sauce type thing that I came up with through experimentation. The first two recipes can be found with a search of "northwest edible life how to make jerky at home". None of these recipes use curing salts. I'm sure there are differing opinions on this but I won't put them in my meats.