51 year old male, grew up on a small farm in East Texas, married to the same ole gal for over 27 years. We raised cows, hogs, chickens, rabbits and a garden. We had a smoke house for putting up bacon and hams. Now living in the hills and loving it, we like to ride our motorcycle on all the high roads out here, especially the twisted sisters. Decided to buy a LEM one horse grinder for deer season this year and got to thinking about smoking meat again so now we are in the process of building a 4X4X8 smokehouse to make smoked sausage and other types of smoked meats. I am thinking of building a fermenting chamber and a separate drying chamber, so far after lots of reading including The Art of Making Fermented Sausages by the Marianskis this seems the best route to take. One thing at a time though for this ole boy, the smokehouse first and then on to other things. I have a lot of questions that I still need to find answers for but thanks to this great site many have already been answered. Thanks to all you folks for giving us this really cool place for like-minded folks to learn.
