Fingerlakes area part way between Syracuse and Rochester.
I've been cutting and processing my own venison for a few years. Sausage, burger, jerky etc.
Just getting started with the smoker.
Masterbuilt 40 Inch Electric Digital Stainless Steel Smokehouse that sat in my buddys garage unopened for 1 1/2 years. Birthday gift from his wife. He even helped me load it into my truck!!
First couple of tries--dry rub venison roasts. IT to 145. Sliced for sandwich meat. Came out fantastic.
Corned venison roast--dry rub--pastrami- Delicious
Curlys snack sticks--50-50 pork to venison. Amazing. Some work to be done on even heating and checking IT but hopefully that will come with practice. Second half of 25# batch in smoker now.
First try with venison bacon tomorrow. Mixed up 25# of curlys bacon mix last night. Buddy talked me into trying pork jowl rather than pork butt. Went 50-50 pork to venison. We'll find out tomorrow!!
Been reading posts for advice and decided to jump in.