I spent the last few days running the smoke shack using mountain ash and apple wood.
I smoked 2 whole deer, some pork, moose, and goose breasts that had been cured in various cures.
A new one I tried is some moose and the goose cured in pastrami spices, and it turned out incredible.
I haven't processed the deer (they're hanging in the meat locker), but I spent a good day running the meat slicer and vacuum sealer to get everything else packaged up and labelled.