I'm new here, new to smoking meat, and just a "blank slate" all the way around. :)
I'm from Pennsylvania, 40 years old, married with three daughters (it's interesting!), and a life-long hunter/fisherman.
Having recently moved to a home where I can do all my own processing (have a big shed/small barn to use for butcher shop, among other things), I'm now looking to get into smoking meats. I am set up to do everything with the game I bring home, from skinning, aging, butchering, grinding, and vacuum packing.
The only other thing I ever took meat to a processor for was for anything smoked, particularly snack sticks, bologna, etc. So my first interest is in making those items at home that I used to pay someone to make for me.
But, I know there's a ton of things to be done with a smoker, so I'm here to learn all I can.
I just got a Masterbuilt Sportsman Elite Electric Smokehouse, and have some freshly processed venison in my freezer, so I'm about ready to start figuring out how to use this thing. :)
Looking forward to learning a lot!