Sdickey1960 All things being equal use meat you just ground. If that isn’t possible then buying ground beef with the correct fat content is fine but it is never going to be as good as meat you just ground. Also, for sticks, I highly recommend pork or at least pork fat. It is creamier, lighter in color and has less of a taste than any other fat that is readily available.
NEW MEAT SLICERS
I’m looking at the new Waltons 10" meat slicer. Read a few reviews but I’d like to know about the sharpening system and if it works well! Anyone have any info to help me out?
archeryman8 not sure how the waltons sharpening system works but if the blades are anything like the slicer we have, you won’t have to worry about that often because the blade stays sharp so long! But they look like the same sharpening system as the slicer we have and it works great!
I have one of the two-stone sharpening jigs with my slicer that rotate as the slicer knife rotates. It seldom gets used. More often than not I just lightly touch up the knife edge with a extra fine Smiths diamond stone while its rotating.