Venison from deer, elk, and moose and other game meats are very lean and ideal for smoking and dehydrating, and perfect for making pemmican as well as jerky.
Meats that are high in fat will go rancid faster due to the fat content. If you use a fatty cut of meat, do your best to trim it off as much as possible. Once you’ve trimmed the fat, cut the meat into slices just over ⅛ of an inch thick, against the grain.
A popular technique for smoking and dehydrating game meat is to start it off in a smoker, and then finish the process with a dehydrator. By doing this, the meat gains a desired smoky flavor before being fully dehydrated.