Just a bit of background before the question. I don't have a smoker yet, but I do have a dehydrator. I butcher my own venison and make my own burger that I grind with bacon roughly 80/20. If I was to use my burger to make snack sticks using a cure, a jerky shooter and my dehydrator is the bacon fat going to give me problems? I know this year that not all of my grind will be done with bacon with it but I would like to use up what I have left right now. Thanks for looking.