Originally Posted by Cecil
Hi there Andy. Good to here from you. I miss seeing you when I go to Cabelas in Gonzales. Didn't know ypu moved out of the area.
We moved up here back in June, just couldn't take the summers down there anymore! I sure do miss working there and the people, both co-workers and customers. Many of them told me I wasn't allowed to leave...lol
Originally Posted by driedstick
AJBert, hey if you get one I can keep it in my freezer for you since so far I have just tag soup in there LOL Yep - freeze as needed.
A full smoker is a happy smoker
Good luck hunting, where you going??
Don't worry, I've got room to fit an elk in there right now, but just barely. My cousin and I will be hunting just east of Buena Vista and my brother and a couple of friends will be hunting just south of Poncha Pass. Hopefully there will be plenty of elk to go around
Originally Posted by Reinhard
I freeze all my venison and then take out what I need for sausage making at a later time. I freeze all my trimmings in 5 and 10 pound packs so it's easier for me to ratio the venison vs pork I need for the size of the batches I will make. Freezing your meat in smaller batches is a lot better that freezing them in big portions and then thawing out too much meat at one time. Thought I'd throw that out there [you may be doing that already]. Reinhard
I really like the idea of 5 to 10 lbs in each pack. I hadn't even thought of that. Thanks!