I'm sure all of you have your own way of doing this. Myself, I prefer to get the leanest meat possible. Have used London broils, trimmed out all the tendons and fat and I do a double grind in my meat grinder. It's difficult to season the meat thoroughly and evenly, but the 2nd grind eliminates that for me. After the 1st grind, season the meat evenly, 1 lb at a time. Then run thru the grinder a 2nd time, which really mixes it up. Using the jerky gun, it spits out evenly the double ground meat and it dries very well.  I've never noticed one piece of meat having more flavor than another, thus eliminating under / over cures.  I hope this helps anyone trying for the 1st time.  Seasoning nonground strips of meat and drying is doable, but the meat will always be tough to chew and hard on ones teeth, perhaps even damaging is you pull too hard to tear off a piece to chew.  Being skeptic,  I used the jerky gun and much to my surprise the strips are very tender (thanks to the grinding) and safe for all ages and no damage to your teeth, false or real.  Once dried to your satisfaction, I bag mine in my foodsaver to keep out moisture and extend it's shelf life.