I'm going to try my making my first venison jerky tomorrow, any advice?

Also, I bought some canned Alaska sockeye salmon at Price/Costco, it was
really good.

What is the main difference between pink and red? I bought the red and it
was great. What do you guys like best? I noticed the red had more fat so I
said, great, go for it.

I would like a tad less salt, it's pretty salty, but I don't get any other
salt, so this much won't hurt, right!