Venison peperettes first time

[Junior24xx]

Hi folks,
So this is my first post here. Been smoking meat for a few years now.

I made moose peperettes yesterday. Put them on smoker for 4 hours or so at around 150 to 170 degrees (had difficulty keeping temp steady)
I brought the internal temp of them over 160 then took them off and put them in cold bath.
Now I cut and put in ziploc bags and refrigerate over night.
They are good but I’d like them to be dryer,
Can I throw them on my dehydrator for a few hours to dry them up?

Thanks

 

[jcam222]

Looks good!! Welcome from Ohio.

 

[pc farmer]

I dont see why not.

 

[chopsaw]

Last batch I did was all beef . I put them in a brown paper bag and in a 36 degree fridge .

 

[SmokinAl]

Welcome aboard!
The sausages sure look good from here!
Al