Ok, the smokehouse is done and 2 deer in the freezer. Ready to break out the grinder and try out the smoke house. Any good recipes. Ive read the other posts, and it sounds like 40% deer to 60% boston butt. Now what about the seasoning? Either a homemade blend,a packet from LEM, the seasoning place in opelousas, What yall think? Mainly gonna use it on the pit, light pan fry, or in chicken and sausage gumbos. jambalaya and in crawfish boils. And then how do yall smoke it? Temp? Time? What type of chips. Im ignorant to the whole process except for the grinder, but feel like I now have all the equipment I need to start. Thanks for any help.