I got that $3.99 a pound on sale shoulder roast buffalo at Hole Foods. Sliced it as think as I could with just a serrated knife. If you can get your butcher to run it through his slicer, so much the better. Or maybe slightly freeze.
I soaked it overnight with Dales Low Sodium Marinade. Very common, basically Korean BB sauce with less salt. I put it in a ziplock and let it sit on the counter overnight.
In the AM I put the strips and chunks on some 1/4" hardware cloth I had and put the oven on lowest low. Even that got to 200 degrees per thermometers, higher than the suggested 140. Oh, well.
After about ten hours, the meat is a lot lighter, but the color is black from the soak. Easy to eat, I'm guessing that 200 degree stint cooked it well.