I have done jerky like this several times and learned a few tricks. I use the ground venison with the jerky seasoning mixes (like the ones sold by Cabelas) Mix it with the meat the night before and refrigerate. The mixture gets almost "Gluey" (is that a word?). Then I use the jerky shooter to make strips on my wifes stackable cooling racks she uses for baking. I set the oven to the lowest setting and use a wooden spoon to hold the door open just a bit. One thing I learned is that at least every 40 minutes or so, flip the strips over as well as restack the racks. By restack I mean put the top one on the bottom and the bottom one on the top and so on. It will keep the process even so you don't end up with some over cooked and some under cooked. Flipping the strips keeps them from sticking to the racks and makes cleanup easier. I actually like the oven dried jerky better than the dehydrator jerky.