I have read postings on this forum for sometime and finally joined today. I hope to contribute some of my knowledge gained through years of do it yourself smoking and sausage making. In the past 25 years, I have regularly made fresh Pork sausage: Italian, Breakfast, Chorizo, and Garlic sausage. Some stuffed in natural casings and others just made into breakfast size patties.
I have smoked meat on and off for the past 25 years. After moving to Florida form Ohio (near Cleveland) 8 1/2 years ago, I acquired a Bradley Digital Smoker. I regularly smoke Ribs, Pork Shoulders, Beef Briskets, Chickens, an occasional Beef Tenderloin, and Fish that I catch in the Gulf of Mexico, off shore.
Recently, I became interested in cured meats and have made Sopprestta, Smoked Kielbasa, Smoked Ham, and Smoked Hot Dogs. I currently am curing and drying my first batch of Genoa Salami and Pepperoni which prompted me to make a temperature and humidity controlled curing chamber from an old wine cooler.