Is there a difference in smoking times for venison and beef ? I made jerky from an eye of round roast and it was wonderful. When I tried the same temps and times with venison, the result was pretty unremarkable. The beef was sliced 1/4" thick by the butcher. The venison was "butchered" by me and the thickness varied. The outside temperature was much warmer on the venison day. The batch of venison was twice as big as the beef. Both batches got smoke at 145 degrees for 2 hours, then 5 hours at 145 with the dryer fan. Hi mtn seasoning and cure both times. Your thoughts please. Thanks!