In the past I've mixed venison and beef and made jerky with a jerky gun/tube. Taste has always come out ok but the texture isn't quite what I'm looking for. Personally, I like Jerky with a little thickness to it and takes a little work to chew. How would I accomplish that? Do I need to not mix/cut with another meet and only do 100% venison with no grind? Can I slice the roast or tenderloins into chunks and dehydrate/smoke those? Or would I need to sacrifice some of the backstrap for that?