Hello, name is John. I actually joined here something like a year ago, but soon after I did, the site went away? I don't know, I couldn't log on but looks like it's back. I have been lurking in the shadows for the past couple months and decided to sign up again. I Live in Western Wis. Have been smoking & curing meats for 20+ years. Most of my smoking revolves around cold smoking, dry and semi dry sausage and the occasional salt/air cure only like Prosciutto. I know nitrates make things easier, but there is something to be said about the old world craft, not to mention the flavor. Now that Spring has arrived, (about time) it's time to start the smoker up once again. Look forward to sharing some of my smokes and checking out yours.