I'm from Ohio and have been smoking meat for the last 40 plus years. My latest smoker is a very simple 2 door freezer with a hot plate.
I use damp hickory sawdust and hang Venison/Beef Summer Sausage, and Venison/Beef Salmi to dry and smoke. I than move them into an ovan to achieve the internal temperature.
I use damp hickory sawdust and hang Venison/Beef Summer Sausage, and Venison/Beef Salmi to dry and smoke. I than move them into an ovan to achieve the internal temperature.