A couple first’s

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Original poster
Well here we go after consulting with a couple guys here Bearcarver Bearcarver and indaswamp indaswamp my meat is finally on the smoker ! A few primals from a Michigan whitetail doe , salted with tq resting for 11 days then rinsed and soaked with fresh water for a couple hours then layer out to dry overnight. Picked up the amazen tube to keep my temps low to allow the smoke to penetrate deep into the meat .


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Looks like it's going to be really tasty! Cant wait to see the finish! Hats off for taking the guidance and doing something new, Salute my friend. Merry Christmas!
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