Redmt
Well-known member
Today is smoke day. After reworking an old tank smoker I was given with a new propane burner, temp gauge and grill added, I have about 10# of snack sticks going in from my recent hog and deer kills. When the sticks come out there's another 15# or so of shoulder roast and hams going in for smoke after a 10 day brine. I also have 5# jerky headed for the dehydrator. I still have another 1/2 deer hanging so that will get cut up today also. We already made 40# wild hog sausage and 25# venison burger.
Everything past pulling the trigger is work.
Everything past pulling the trigger is work.
