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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!