Darkfish89 on your dried venison the way I am familiar is old school with beef as I saw it done it was brined , smoked (the smoking starts the drying ) then it was dried on a low heat and turned occasionally over an extended period of time till desired dryness is achieved . once it is smoked as any whole muscle meat and brought up to an IT. of a safe temp. you could then slice then dehydrate.
What type of wood chips to use for Pepperoni
Question, what type of wood chip do I use when i smoke pepperoni? Thanks
davesdang You can use any wood you want really. I’d recommend something with a smoother smoke, my personal favorite for sausage is pecan. It is relatively inexpensive and I like the mild smoke it puts out.