I chose to use a Beef Eye of Round when making this recipe. I love the eye of round because it has minimal marbling (fat) and the cut makes jerky that has a great finished texture.
I sliced this meat by hand for this recipe, make sure to use a really sharp knife. You can also wrap the roast in plastic wrap and put in the freezer for an hour or two to partially freeze. This keeps the meat firm when slicing and allows even slices more easily.
I went with the toothpick method when making this peppered jerky since I was using my smoker.