Fractured Fitness Sounds like you are well on your way to perfecting your system, if there is such a thing for jerky and sausage making. I think I have something figured out and then I read something new on this sight or get a suggestion from a friend and it’s back to the drawing board to try something new, but that is the fun of homemade product, you can always improve or modify to suit your desires!
George Washington Jerky
Old school family recipe for dried venison. Dry brined and cured in a crock, rested for a day then smoked over a 3 day period. I know it’s done by the color and feel. Man I love this stuff, I’ll take it over jerky any day of the week!
In case anyone is looking for more information on this process here is a post from February where Parksider gives some instructions https://meatgistics.waltonsinc.com/topic/1092/dried-venison/9