Hello everyone i am a beginner smoker and just joined the site this morning. Should of came here first to introduce myself. I'm 27 and from Central Pennsylvania. I am big into any aspect of hunting.. I hunt everything in every season except for muzzleloader. (dont care much for the ol' smokepoles) Squirrel, Rabbit, Grouse, Dove, Duck, Goose, Turkey, Deer, Bear... you get the point
i've always enjoyed cooking and Dad gave me his smoker that he used 1 time without using instructions or guidance and wondered why his food came out terrible. Win for me! Anyhow, i'm going to be smoking with a Masterbuilt Grandmac Electric.
I've smoked my first batch of venison snack sticks today while at work.. (i end up with some down time every now and then... work with my dad and brother so they dont mind when i said im smoking snacks for them to eat) I used 4lbs of ground venison and 1 lb of ground pork.. i used a stuffing attachment that came with my gander mountain grinder. I have them cut to various lengths but i was just experimenting with what size i wanted to stuff... A couple of beers were involved last night when stuff also lol.
(I need to invest in a stuffer, and my wife is buying the meat grinding attachment for her kitchen aid mixer so im excited for that)
Anyhow, here is a picture of my first batch.. thanks for those helping me earlier in my posts..
let them reach 165 degrees and let them sit for an hour.
last question i have if anyone cares to chime in...
It's cold right now in central PA.. (35 degrees approx)..
I dont have a closed in place to run my smoker to keep it out of the cold or wind.. can i make a little box out of plywood to fit around the smoker with the top off so i can shield it from wind and such? I can keep it under roof, but theres no doors on our little shed..
THANKS!
i've always enjoyed cooking and Dad gave me his smoker that he used 1 time without using instructions or guidance and wondered why his food came out terrible. Win for me! Anyhow, i'm going to be smoking with a Masterbuilt Grandmac Electric.
I've smoked my first batch of venison snack sticks today while at work.. (i end up with some down time every now and then... work with my dad and brother so they dont mind when i said im smoking snacks for them to eat) I used 4lbs of ground venison and 1 lb of ground pork.. i used a stuffing attachment that came with my gander mountain grinder. I have them cut to various lengths but i was just experimenting with what size i wanted to stuff... A couple of beers were involved last night when stuff also lol.
(I need to invest in a stuffer, and my wife is buying the meat grinding attachment for her kitchen aid mixer so im excited for that)
Anyhow, here is a picture of my first batch.. thanks for those helping me earlier in my posts..
let them reach 165 degrees and let them sit for an hour.
last question i have if anyone cares to chime in...
It's cold right now in central PA.. (35 degrees approx)..
I dont have a closed in place to run my smoker to keep it out of the cold or wind.. can i make a little box out of plywood to fit around the smoker with the top off so i can shield it from wind and such? I can keep it under roof, but theres no doors on our little shed..
THANKS!
