The Elves are busy lately after being blessed with some venison kills this year. 1st of 3 batches started using the Amazn Tray 1 hour at 140 no smoke Vent half open, 2 hours 150 smoke vent 1/8 open , 2 hours 160 smoke vent 1/8 open, finish at 180 no smoke vent 1/8 open done when meat reaches 152-155. Into a ice batch to cool for a few short minutes, pat dry and hang till cool and dry in safe hidden place. — at #65532;Lakes Smoke House.
Man that looks good. So these are kind of like a Slim Jim, except with venison and probably 100 times better?
I see some jalapeño and cheese in there… My fav
Where do you get your casings from? Looks delicious. I snack sticks must be like crack. When I open a pack I eat the whole thing, unless there is someone around to share with, and they better eat quick if they want more than one or two.
“If Bruce Jenner can keep his wiener and be called a woman, I can keep my firearms and be considered disarmed.”
I picked them up at field and stream.
2006 Pro Line 17 Sport Honda 90
Way to go GrtLakes