Well I want to get started in making the ground version of beef/deer jerky. I have no issues at all with making whole muscle jerky as I have a nice Hobart slicer and the cabelas commercial dehydrator(WOULDN'T HAVE ANY OTHER ONE!!!) but with as much jerky as my family eats and the fact none of us really care for deer burgers.... This seems like a great option. So I am asking for some advise on models, recipes and so on. I love the recipe I have for my whole jerky but think it would be too much liquid for the burger version. PLEASE ENLIGHTEN ME!!