Yes, as long as the previous finish is not lacquer or shellac. Be sure to test the selected colour on a hidden spot to see how it will look over the original finish. To prepare the surface, make sure that the finish is clean and has had all wax and polish removed. Then lightly sand with #180 or #220 sandpaper.
Then thaw meat, add seasoning and press into strips or sticks, and place on trays to dry. Depending on how thick meat is cut, how heavily dryer is loaded, and the humidity, jerky takes from 4 to 15 hours to dry.
On average, it will take four to six hours to dry the jerky in an oven. When drying in your smoker, keep the temperature close to 150 degrees. Lightly smoke jerky, because the thin venison strips can easily get too smoky and become bitter tasting. Drying times can vary from smoker to smoker. Plan on four to eight hours when using a smoker to dry your deer jerky. How to Dry Deer Jerky offers a detailed look at drying venison jerky in a dehydrator and in an oven. USDA Warning The United States Department of Agriculture Food Safety and Inspection Service warns that red meat should reach 160 degrees Fahrenheit before it's dehydrated, and poultry should be brought up to 165 degrees.