We will start out with Jerky...take about two pounds of it (it is important to note that you will wind up with about a 1/4 of the weight after dehydration). I honest don't know if you could use the same process for drying fish for drying meat. I would recommend that you use either a dehydrator or you can use the oven. consider steaming or cooking the venison to 160ºF (71ºC) before dehydrating it. This will prevent you from getting sick! Bacteria does not die (in beef) until 160ºF (71ºC). Venison can be heavily contaminated with fecal bacteria — the degree varying with the hunter's skill, wound location, and other factors. While fresh beef is usually rapidly chilled, deer carcasses are typically held at ambient temperatures, potentially allowing bacteria multiplication. Realistically, you will want to do this in a dehydrator that has a adjustable heat setting so you can keep the temperature between 130-140ºF. Also, it matters about cutting the venison prior to drying. you want to cut to about 1/2" wide and no wider than 1/4" thick. Keep this as uniform as possible. How you cut the meat helps also (Cut with the grain).
Now as far as pulled venison...
Place the roast in the slow cooker. Cover with stock and water until the liquid is about 1 inch over the meat. Add the liquid smoke.
I prefer to use beer at this stage instead of water...
Set cooker on low and cook for 8 to 12 hours, depending on the size of the roast. The meat is done when it falls apart easily.
Remove meat for cooker. Peel meat from bones. You will have nice strings of meat.
Put in bowl and mix with your favorite BBQ sauce.
Hope this was helpful...