Venison and Elk and Big Horn Sheep

Glad you are looking for several avenues. With our elk, we use a jaccard to tenderize, then marinate and grill. Wine based marinade works well to tenderize.

With pancetta, a pork belly works well. The fat adds to the flavor. A chef friend worked with me to make pancetta. After a week of curing, I smoked it then dry bagged for 2 weeks. The chef was happy with that length of time.

For making sausage, I use 3.5 lb pork butt and 1.5 lb elk. The book that you are getting will go into great depth in charcuterie.

Best part–have fun!