I'm from the midwest. I hunt, garden, keep bees, make wine and smoke meat... among other things. I have a masterbuilt vertical gas smoker, and a smaller traditional bullet smoker. One day, I'll build one that can handle a little more meat at one time. I just knocked down three deer and had them all in the freezer by Thankgivings. We have a bonus season from Dec. 26-Jan 6 and I plan to get a couple more. So, I'm focused on making sausage and other smoked products for now. I've made a lot of jerky in the past and sausage a few times. I am stepping up to make more focused sausage products, such as slow curing and charcuterie right now.
Nice "talking" to you.
Jason
Nice "talking" to you.
Jason
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