I have just made my first attempt at making jerky.  My ultimate goal is to
make pemmican but I thought I should start with jerky.

I used a Snackmaster Pro set at the lowest setting (95 F.)

I looked through Mary Bell's dehydrator cookbook and she said you can use
just about any meat as long as the fat is trimmed.  She also said to
marinate in olive oil and spices.

My local market recommended flank steak.  So I marinated the flank steak in
olive oil and spices and then dehydrated at the 95 degree setting for a
little over 24 hours.

I don't think it came out right.  I can barely bite a piece off let alone
chew it and it is very oily.  doesn't taste very good either.  I obviously
did something, or a lot of things wrong.

Any wisdom or insights on what I can do better?  thanks.