The picture on the left is my latest attempt at venison jerky. The picture on the right is Pheasant jerky. I have to say that both are outstanding. This was my second and third attempt at smoking. I used my MES 30. The venison took around 5-1/2 hrs. at 160. The Pheasant took just a little longer at the same temp.
I used Hickory chips on the Venison and Cherry chips on the Pheasant. My marinade came from https://www.youtube.com/watch?v=403poXS_XcY.
I hope I have covered enough. I am new to all of this and am learning as I go.