Hi everyone, greetings from Chozume.
A few words about myself.
I'm an Aussie-born Greek guy who's been living in Japan for the past 20 years or so. I've traveled the world extensively and love good food from anywhere.
I've also had a life-long love affair with charcuterie, and started down the long road of learning and doing at home about 5 years ago. Along the way I've stocked up and read all the popular texts on the subject, including the Marianskis, Rytek Kutas, Jeffrey Weiss, Ruhlman & Polcyn, Paul Bertolli, and others - all fabulous, informative books.
I've had a lot of success with fresh sausage recipes of my own, and also smoking, brining, pickling and preserving various meats. Next up I want to try my hand at fermented and dry-aged products. I'm in the final stage of building a curing & drying chamber, and hope to get it into production soon so the real fun can start.
Despite many successes I still have the occasional failure and so I hope to be able to continue learning from the more experienced members on this forum, and who knows, even contribute if I can help out and share anything I've learned.