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Upstate NY Fingerlakes

post #1 of 4
Thread Starter 

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.



post #2 of 4

Welcome to the forum new Friend!


post #3 of 4
Welcome to SMF! I'm right up the road in Rochester.
post #4 of 4
Welcome from SC. Sounds like you already have your feet plenty wet.

Good luck and good smokin', Joe
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