I'm from Tacoma WA and I'm fairly new to the forum. I've been smoking meats for a few years now, but mainly pork butt for our Barrel no51 BBQ concession trailer. I made my first bacon a couple weeks ago, and have just fixed up a busted Masterbuilt smoker to try some cold smoking. I have a commercial Cookshack for our business, but wanted to venture into cold smoking and sausage making.
I'd sure like to touch base with anyone from the Tacoma area with the idea of perhaps pooling some funds to set up a sausage kitchen. I still work full time for this big airplane outfit, so this would be more of a hobby...but a serious hobby. :) If you're in Tacoma, or close enough that you wouldn't mind driving, I'd love to hear from you. I'm interested in learning all I can about all aspects of sausage making, smoking more than pork butts and dry curing.