This is the beginning of my research on the topic. I'll start by asking would it be safe to eat?

Might try the wilderness forum also. They may be more likely to have tried it or know someone who has.

Anything can be eaten raw,,,,, how tough are you??
How are you curing prior??

I would bake it at 190 for an hour or two depending on size and thickness. Then cold smoke it. In theory, you could get giardia's from eating it uncooked, but you would live if your tough

I have made what we call half dry beaver. We take out the back bone but leave the beaver whole otherwise (skinning and gutting of course). Score the larger portions of meat so they can be more exposed to the salting and smoking. We then salt both sides and hang on a pole over cold smoke for a few days depending on weather. We then package and freeze or use immediately or a little of both. We then bake at about 250 (you could grill, crock pot, or even boil) until the meat is thoroughly cooked.

so, I just ask my wife[kim] she is a state certified cook. internal temp needs to be 155, I and my family have been cold smoking for years, we always take the temp up at the end, last hour of smoking we cold smoke for 6-8 hours, and then take temp up, to be safe, hope this helps, 165 for any bird