I have my venison ground, I have my prague powder, marinades and spices. I have my Weston Jerky gun and my Nesco plastic dehydrator. I want to utilize my smoker to get the hickory smoke flavor so I am wondering if it makes sense to use the dehydrator first to get the ground jerky somewhat movable, and then transfer it to the smoker to finish it?
A) Does this make sense?
B) what would be the right temperature and time?
C) if I keep my smoker below 200F, do you think the plastic trays from the Nesco would be okay to stack in the smoker?