RE: Filet Mignon Jerky?
Personally, I think that the Filet Mignon cut of meat is way over rated as the fat content is usually low and as everyone knows,"the flavor is in the fat."
May as well go whole hog and use Kobe Filet for all the good it will do you.
We are talking about taking a tough piece of meat like top or bottom round and making it palatable and more tender by brining, smoking, and drying. Why would you subject such an already tender cut and deliberately making it tougher?