What makes better jerky, ground meat or sliced meat?

I'm going to make some jerky this weekend, and I have a bunch of ground deer and deer steaks. Last time I made jerky I just sliced up some steaks, an older roast, and even a backstrap (that was excellent). But it was a PITA to slice the steaks evenly, even when slightly frozen. The backstrap sliced the best and made very consistent slices, but I'm not willing to use my last backstraps for jerky!

I'm thinking a buying a grinder to process my own meat, and I could use it to grind up the steaks/roasts for jerky making... but I've never made jerky w/ ground meat. So thats why I'm askin.

Thanks!