My name is Dan from the little state of Delaware and have been smoking and curing meat for a few years now. However, after reading and reviewing threads/posts/comments I can honestly say I am a novice. I have been sugar curing bacon/hams and smoking Boston Butts for 5 years. I though I had a complete understanding of the process, apparently not! I now realize that I have much more to learn which is great due to the vast knowledge posted through the post, threads, and comments I have read on this site. Anyway I had purchased a #12 Meat Grinder from LEM and am trying my hand at making sausage for the first time and could use advice.