just italian sausage, mix in the Hi Mountain jerky, let it sit for 12hour in the fridge,
make the strips out of it
i put mine in the smoker and cold smoke it for an hour or so and then into the dehydrator until its to your liking.
About how long do you stick it in the dehydrator? For really lean cuts of venison, like the ham, I grind it up and let it go for about 6 hours in my cheap Oster dehydrator...seems like it really dries out though and it's like leather. For the other types of jerky I've made, I've let it go for longer.....that's been when the venison has been combined with beef trimmings for a fattier cut. Usually that goes for about 8 or 9 hours. Seems a little more tender.