Smoker Meat

Much as mountain men did in the past, we began storing deer meat for the winter. When I say we, I mean Jacob, or as he shall be called from now on, "Speedy".

Since my retirement, my knees have kept me close to home, but I always manage to kill at least one deer, usually to make jerky or to can. This year I'm not so sure I will keep that streak alive, but Speedy has stepped up to fill in. We have seven deer (had anyway) that would come out in the yard every evening. They have wrecked Pop's garden and shrubbery and need to be thinned out. I told Speedy I would like to have a couple young ones for tender hams to smoke. Last night he started.

For the non-geek types who read our blog, Speedy is the teenage protege of the Green Arrow. GA taught him how to shoot a bow, and after some time, the teenager could shoot an arrow faster than GA could, hence the name "Speedy".
This is the fourth bow season since I taught JB how to use a bow. I can honestly say the lad is a far better shot than I am, and has turned out to be quite the hunter/stalker. Last night also marked the first time Speedy has processed a deer, from dropping to skinning and butchering. I seriously doubt Green Arrow could be any prouder of his protege than I was last night.
The whole family is looking forward to tenderloin gravy Sunday morning, and I'm sure the smoked deer hams will make an appearance here very soon. Stay tuned
K&K