Have venison, a jerky gun and a dehydrator... How did you do that as it looks awesome

What temperature do you set the oven?

Do you use the regular venison hamburger for those? Seems like you are sort of cooking them instead of just drying like jerky and I wonder if the fat in regular hamburger would make a difference that way. I use a dehydrator for my jerky, but grind my own venison for that stuff so I can get every bit of fat out of it possible as I wouldn't want the fat to turn rancid on me later down the line. Those sticks really look good, and jalapeno and cheese really appeals to me as I get some summer sausage made from a processor every year with it.

Mmm thanks for sharing your method, might have to give it a try soon!