JerkyMan If you haven’t watched some of the videos on this site about ramping up the temps from a lower setting I highly recommend that you do, I used to set my smoker at around 200 and run until done, now I ramp up the temp and I think it makes a better product.
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