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Any pointers and/or recipes anyone can share?

Finally getting into smoking with a Masterbuilt electric smoker, and have a bunch of ground venison I set aside for this purpose.

Thanks for any info.
 

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I use 20 lb deer meat, 6-7 lb pork fat, 3 lb hot pepper cheese and the High Mountain Summer Sausage kit. SMoke for 3 to 4 hours with apple wood and finish in oven at 250' until inside reaches 160'
 

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Jerky I have tried a bunch of seasonings and prefer to slice my jerky and smoke for 3 to 4 hours and then finish in dehydrator so I can keep cycling the meat out.
 

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Just a tip. I use the Bradley 6 row smoker so it may be different but I took a metal clothes hanger and made some hanging hooks about 1" long and I can do all 10 bologna sticks at once.
Space out so smoke gets all around each stick. and I double up the racks to hold the weight of all the meat too.
 
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