I am fairly new to Umai and have not tried to dry venison , but the Venison Salami recipe on UMAI is outstanding. I have made several batches and all were great. On one, the casing separated from the meat and Ron advised me to just keep it going. I did and it turned out really good. It is on par with Soppresata and Saucisson Sec. Give it a try. On most deer, the ribs and front legs are good for sausage. On a large deer, there is a muscle on the back leg, that we call the pear ham, that could be large enough to dry. I guess it is like the copa in pork.