Just want to introduce myself as I am new to this forum. I am from Eastern Canada and according to my recipe book, I have been making fresh sausage and smoked fish since January 2006.
My next adventures will be making bacon, smoked sausage and ultimately after gaining more experience with cures, pepperoni and salami etc... I even dabble in wine and beer making but that is for another forum but something for everyone here to consider as beer and meat go hand in hand.
I had a chance to review this site and many others that exist as well as read a few books on charcuterie, sausage making, smoking and curing. I believe that this site provides the most relevant information and provides good advice on how to smoke and cure meats safely due to the commitment from its members. So in advance, thanks for your information, insight and intelligence.
I am looking forward to sharing with you my experiences, both successes and failures and I look forward to learning best practices from the smoking meat community.