Thanks for the information on your process. Draining all the blood will help for sure with some of the iron taste. I’m intrigued by using the dehydrator before the smoker/oven if it won’t go that low. I especially like it because it is going to be just about perfect for your initial drying phase which would normally be dampers wide open, but being in a dehydrator would be even better for that. I think we get to a point though where adding more and more and more steps to a cook cycle might get a little absurd, at least for some people, the more I can tinker the more I like something!
On a related note did anyone see the recent study where they took either elk or deer and put it through traditional slaughterhouse processing and took a cattle and did home processing techniques? Apparently, it reversed with people thinking the cattle was the wild game and vice versa, now, who knows who was funding this “study” but I found it interesting, if I can find the article I will put it in Tuesdays blog post.