So I bought a hi mountain seasoning kit for beef sticks. I'm certain that I'll never be able to go to the store-bought fatty things. I ground up 10 lbs of chuck roast, tri-tip and a couple sirloin steaks left in the freezer. Used 6 for the sticks, and 4 for burgers...(mmmm) I think I'll add a bit of heat next batch, but boy are these things good.
Anyways, finally was able to try out the grinder and stuffer attacment, and I must say this was all far easier than I expected.
All smoked up to 165 IT