Hello all. I am just staring out and have purchased a smoker. The purpose of which is to find some way to use up a couple hundred pounds of Bull (bovine) hamburger before it gets freezer burnt. The bull had to be put down because of a broken leg and as he was older thus the meat has a (for lack of a better term) a gamey taste. So am reading Smoker 101s on how too but am really looking for a recipe (a beef summer sausage maybe?). Am only going to start out with 10 lbs. as a test.
Any suggestions would be appreciated, whether it be recipes or best way to form the meat for the smoker.