Just getting into this. Have learned a lot from you're blog-thanks to those taking the time to share their experience. I live in north Mississippi, in the country on a farm. Am a lawyer by trade. Love to cook, and have an outdoor kitchen with two large Green Eggs and a Napoleon 5-burner gas grill. Just built a cold smoke house (pictures) and am curing my first pork bellies, skin on, using Morton Sugar Cure.
I have a decent vegetable garden, just built a chicken coop and have 14 laying hens and a rooster. We hunt and harvest deer, turkey, ducks and rabbit, and have a skinning shed with a walk-in cooler. We process our own meat and I plan to experiment with sausage recipes when the seasons close in February.
Married with 3 grown children. Thanks again for sharing your experience. I'm pretty sure I'll be sharing my mistakes initially, but look forward to this.
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