New experiance for "Hook"

hook

Newbie

Original poster

Oct 20, 2016

20

14

Minnesota

• Oct 20, 2016

• #1

Hi everyone my business name is Hook so I will go by that when I post something here.  If you wondering why I go by Hook it's because I am a fishing guide in Minnesota on Lake Mille Lacs. In my spare time I am an avid smoker of meats and fish. I have always processed my own venison so when my Wife and kids purchased my first little gas smoker it all started. I now process my own pigs and sometimes beef.  I have read alot of the forums here for the last few years so I thought I would join so can start asking questions and learning from the group. Thank you. Hook

 

bluewhisper

Master of the Pit

OTBS Member

Apr 1, 2014

3,587

455

Columbus Ohio

• Oct 20, 2016

• #2

Welcome to the board, Hook! What are your available smoking woods up there?

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

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★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Oct 20, 2016

• #3

Welcome aboard Hook!

Glad to have you with us!

Al

 

smokin218r

Smoking Fanatic

Jan 14, 2015

493

146

Minnesota

• Oct 20, 2016

• #4

Hello from a fellow Minni!

 

hook

Newbie

Original poster

Thread starter

Oct 20, 2016

20

14

Minnesota

• Oct 20, 2016

• #5

I bought some hickory down in MO. But we use a lot of apple and cherry some oak.Hook

 

browneyesvictim

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Aug 16, 2016

2,643

1,116

Creswell OR

• Oct 20, 2016

• #6

Wow... I've been considering processing a hog for myself "wild game" style. I've slaughtered many game and domestic critters, and found that anatomy is anatomy. I am very curious on your methods and equipment for hogs. Seems like a lost art these days. Not sure I'm ready to tackle a whole beef though. That's impressive!

 

hook

Newbie

Original poster

Thread starter

Oct 20, 2016

20

14

Minnesota

• Oct 20, 2016

• #7

I have a sweet deal going with a local farmer.  He slaughters the animal and skins him then delivers it to me. I have a lean to, on one side of my pole shed that you can back a pick up under a winch with a gambrel to remove the critter.  I have all the equipment to process the animal.  Saws, slicer, stuffer.  I smoke the bacons and the hams and sometimes the hocks.  The ground pork I get I save for mixing with venison and then I make all kinds of neat things.