Venison Sweet and Spicy snack sticks

[devo]

You can do it with just the digital but you really need to keep a close eye on it when it is getting close to the 152 F stage. I had some SS fat out on me when I first started out sausage making, after that I bought a pid.

[devo]

First of all, the purpose for leaving in the oven at 90 was to give the fermento time to develop it's tang (as per instructions for fermento).

I use fermento all the time and have never seen those instructions on any package I have bought. Seems the instructions are more for dry curing than hot smoking.
Read the recipe and follow the recipe, not the fermento label.  You usually want to add it to water to make a paste.  Use 1oz. per 2lbs. of meat. Do not exceed 6lbs. of 100lbs. of meat. 5 lbs. fermento will process approximately 160 lbs. of meat.

The only thing you did keeping it 90 degrees for so long was turned it into sawdust and your lack of fat.
The semi dry arrives from after cooking they are hung for a period of time to further reduce their moisture content.