Howdy, all... I found SMF while looking up a sausage recipe. Nice site, loads of good folks who know their business. I'm a seasoned veteran in smoking fish and pretty fair at sausages. I have three electric smokers I use and a homemade smokehouse (propane or wood, depending on what I'm curing needs) for larger fish & bacons/hams, etc. I prefer to dry cure, rather than brining. Just my personal preference. If you have a question you'd like to know, please ask. Mark.