I guess I should finally post my obligatory introduction. I have been a member here for quite awhile without posting anything. I guess I was just too busy trying to soak up all the useful information on this site. I would like to thank everyone who posts on this site.
A little about me, lets see, I got my first smoker 12 years. It was a Little Chief, got used a lot for fish and jerky but once the burner finally burned out I upgraded to a MES. Around that time I also took up hunting and since then my meat processing set up has increased dramatically. Of course its not nearly as impressive as some of the other members around here but its a start. After a rather disappointing batch of sausage I got made from a deer at a local butcher, I got heavily involved in making my own sausages. Currently I'm working on 25 lbs of honey garlic venison jerky, 25 lbs of venison summer sausage and 25 lbs of venison honey garlic venison sausage.
I really don't know what else to say other than hello from Canada.
A little about me, lets see, I got my first smoker 12 years. It was a Little Chief, got used a lot for fish and jerky but once the burner finally burned out I upgraded to a MES. Around that time I also took up hunting and since then my meat processing set up has increased dramatically. Of course its not nearly as impressive as some of the other members around here but its a start. After a rather disappointing batch of sausage I got made from a deer at a local butcher, I got heavily involved in making my own sausages. Currently I'm working on 25 lbs of honey garlic venison jerky, 25 lbs of venison summer sausage and 25 lbs of venison honey garlic venison sausage.
I really don't know what else to say other than hello from Canada.
