Love this forum. Good ideas and info here....
I am a long time fish and bird smoker, but new to the red meat scene.
I have a Brinkman Electric, and a Brinkman charcoal smokers.
I reside in the Lower Fox Valley Area of WI... on the south end of Lake Winnebago.
I hunt and fish just about anything that moves, and eat all that I get.
My son started hunting with me recently, and got his first deer a couple weeks ago. His one request was to have hot sticks made from it. Normally, I had the local meat market do my processing, but with the gift of a meat grinder this past summer, I decided we would make or own this year.
Our first attempt was a 5# batch, and my son tried to make a couple pounds of jerky.
For our first attempt, it turned out pretty good. Guys at work keep coming by my office and ask for more.
More to come in the near future.