Howdy, folks. New user here from Houston, TX.
My experience in meat processing is mostly with wild game. My family has been processing down our own deer for decades. I also grew up on a cattle ranch and we run a small flock of sheep as well, so we butcher a sheep or two a year. We use a local processor for all of our beefs.
TBD determined on my favorite seasoning. Ordered quite a few different ones already to stock up for hunting season. Can’t wait to try them and report back.
The smoker I use is the Camp Chef XXL Vertical Pellet.