Hello all, I've been making sausage and smoking for several years. Mostly Andouille, chicken/turkey, and various cuts of beef/pork. This Christmas I asked for the Charcuterie book and I've been inspired/addicted ever since. My current equipment is: LEM electric grinder Grizzly 5lb vertical stuffer Masterbuilt Smoker from Sam's http://www.samsclub.com/shopping/nav...=5&item=356446 Food Saver vacuum sealer In the 1st 6 months of 2008, I've made: Smoked Andouille Sausage Tasso Ham Kielbasa with fresh marjoram All-beef Hot Dogs Canadian Bacon Bierwurst Unsmoked Italian Sausage (hot & sweet) Mortadella Mexican Chorizo Breakfast Sausage with fresh ginger and sage Chicken Sausage with sun-dried tomato and basil Bratwurst Soon I'm going to get a belly and have a go at making my own bacon. I'm also going to make some venison sticks and maybe venison and/or elk summer sausage. Eventually, I'd like to get into dry curing salami, pepperoni, Spanish chorizo, etc.