My name's Tina and I work as a technical author in London. I've been a keen cook for years but I'm new to the whole smoking, curing and preserving of meats. I just tried the duck proscuitto and duck confit from Ruhlman & Polcyn's "Charcuterie" and was very happy with the results.
I only have a small flat so currently I'm considering the Table top stainless steel hot smoker from this site for smoking: http://www.sausagemaking.org/acatalog/Smokers_and_Accesories.html Any opinions?
I'm really happy to have found this forum and look forward to getting help and inspiration from you all. :)