Just wanted to check in for the 1st time and do "roll call." I'm from Holmen, WI. I hunt any critter that I can buy a license for. I just bought my first smoker (Masterbuilt Sportsman's Elite 40" Electric ($259.99 from Mills Farm & Fleet)). Went ahead and got the A-MAZE-N pellet tray right away. I've got a HD meat grinder and an ARKSEN 5L vertical sausage stuffer, so I'm all set up to start making sausage. I raise and process all of my own meat (Berkshire pork, Dairy beef (Jersey cross), and chicken). I was fortunate enough to harvest 4 deer 2 weeks ago and already have them processed and vacuum sealed. Going to be making venison summer sausage, hot dogs, polish sausage, kielbasa, and snack sticks in the weeks to come. I've got a fair amount of beef kidney fat and pork back fat in the freezer to mix with the venison sausages. I use Excalibur seasoning from WaltonsInc.com. I've got access to sheet metal and all equipment necessary to make some mods for my smoker. I was going to make a exhaust tube (smoke stack), smoke box (similar to the mailbox mod) out of stainless this weekend. Any suggestions on the height of the smoke stack and smoke box? Thanks for reading and happy to be here!
