I'm new to the forum but not new to smoking and sausage making. I live in Alberta Canada. As an avid sportsman, I always seem to have some harvested item to make up. I have smoke cooked all kinds of store bought fare as well. I have primarily done jerky and sausage stick but have recently tried dry cured sausage and bacon. Got some dry cured Hungarian and Chorizo from a local butcher shop and loved it, found a book on it and went to town experimenting with different receipes. I built my first smoker myself, holds up to 75 lbs of sausage stick in a single go, electric stove burners and controls from old stove used for heating and smoke pans, did well when the boys where at home and we had hundreds of lbs of game in the fall to process, sits idle now. Moved to a Little Chief smoker when boys left as I only had small batches to do, but it just wasn't working well for me. Then moved to a Masterbuilt electric with heat and time controls, this is working well for me, there are a couple of issues, there are hot and cold spots, and can't get the smoke on low heat for smoking dry cured stuff, so looking to build a cold smoke box to feed through the chip access opening and use the temp control to get fermentation heat setting.
I was searching for materials on curing chambers when I found a forum post of a build by one of your members. Checked out your site and found lots of great stuff, now I have questions that I need help with so have joined to tap the knowledge of fellow enthusiasts, and join in with a group with the same interests.
Thanks for Having Me