I'm in Ohio and have just purchased a six rack Bradley digital smoker with the cold smoke adapter. I'm totally lost and hope to learn how to use this baby! I couldn't find the pink curative so I ended up getting Morton's Tender Quick. We're butchering hogs this weekend and wanted to make some stuffed sausage and cold smoke it (I think). We just want to smoke it and then freeze it for cooking later. Been scouring the site to see what TQ ratio to pork should be used, but haven't been too successful so far. Haven't even taken the Bradley out of the box yet. Hoping there's some sort of book in there to guide me. Hubby's from the old school and they use to salt cure their hams and never added cures to their sausage. But, I'm not too fond of food poisoning so am insisting on the TQ. Hope to learn a lot from you guys!!!