I use presliced eye of round that I get at my local restaurant supply store also.
I start at 125 for 1 hour, then go to 140 for 2 hours and then up temp to 160 for as long as it takes (usually only an hour).
I hang my strips using stainless skewers. And I also use a home made jerky drier with a 25 cfm fan over the vent that helps increase air flow to get a faster dry.