I have been lurking on this site for quite a while and leaned loads of useful info from you guys. I am VERY appreciative of your willingness to help educate those of us who are new to this, and the time it takes for you to do so.
I live in the Northeast, Northern Northeast. I raise and butcher my own poultry, and butcher my own hogs. I have smoked meats before but I am really getting into it now, so I look forward too learning the correct ways! I am also beginning to cure as well. I have a 240lb Berkshire all cut in my freezer now, and excited to do some awesome stuff with!!!