Upstate NY Fingerlakes

Discussion in 'Roll Call' started by macneilm, Oct 17, 2015.

  1. Fingerlakes area part way between Syracuse and Rochester.

    I've been cutting and processing my own venison for a few years.  Sausage, burger, jerky etc. 

    Just getting started with the smoker.

    Masterbuilt 40 Inch Electric Digital Stainless Steel Smokehouse that sat in my buddys garage unopened for 1 1/2 years.  Birthday gift from his wife.  He even helped me load it into my truck!! 

    First couple of tries--dry rub venison roasts.  IT to 145.  Sliced for sandwich meat.  Came out fantastic.

    Corned venison roast--dry rub--pastrami-  Delicious

    Curlys snack sticks--50-50 pork to venison.  Amazing.  Some work to be done on even heating and checking IT but hopefully that will come with practice.  Second half of 25# batch in smoker now.

    First try with venison bacon tomorrow.  Mixed up 25# of curlys bacon mix last night.  Buddy talked me into trying pork jowl rather than pork butt.  Went 50-50 pork to venison.  We'll find out tomorrow!!

    Been reading posts for advice and decided to jump in.

    Thanks
     
  2. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum new Friend!

    Brian 
     
  3. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Welcome to SMF! I'm right up the road in Rochester.
     
  4. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. Sounds like you already have your feet plenty wet.

    Good luck and good smokin', Joe
     

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