I have questions on smoking the Jerky - I have never smoked it before. I have an Excaliber Dehydrator an have always used that. I was thinking of smoking for a short time, then moving to the dehydrator to finish. One reason I want to move the meat to the dehydrater is because my type of smoker is a very moist smoker and I am not sure that I could finish the jerky in my smoker with out making it like shoe leather. What are your thoughts? Smoke for how long? at what temp? to get the smoke flavor before moving to the dehydrator. I have this deal with all my hunter friends, if they bring me the meat to make into Jerky, they get 50% back (by finished weight). So I have 170 lbs of Venison that has been in the vac sealed & freezer since December 1st, 2006. I always freeze wild game for at least 60 days before making into Jerky that I am giving out to friends (I make it for me from fresh meat - but no one else) - anywho, I got busy last year and never got a chance to get back to Jerky making. Today I will defrost 35-40 pounds and run thru my meat slicer while still partly frozen, brine, and begin the smoking & dehydrating tomorrow.