Yeah I usually do ground but I go for about a 40-45% weight loss to achieve how dry I want my jerky. Full muscle jerky I would probably do the same..I dont like it real crispy or overly dry. If i do 10lbs of meat and get 3.5-4lbs of jerky when done thats the weight I use for jerky.
Thing is making jerky you can make it cheaper that you can buy. But due to the amount of meat needed to make xxx lbs of jerky its still not cheap as people think, just cause you made your own jerky..seasoning aint cheap and 10lbs of good meat to rinder 3.5-4.5lbs of jerky aint cheap deer, beef, turkey, pig or what ever. Make the jerky you like and F everybody else.
I do meat sticks too. Higher yield per pound but still aint free. Hate the hey can you give me couple pounds of meat sticks..you made a bunch didnt you...