I am relatively new to sausage making. I am have been doing it for about a year. I started by curing bacon then dried it into pancetta. Next I tried fresh sausage and then on to dried sausage. Most of my experience with dried sausage has been pork/beef salami. On the smoke side I have cured and smoked various meats and recently made beef jerky. My major equipment includes a meat grinder, meat mixer, sausage stuffer, self-made drying chamber and smoker. I am located in the Minneapolis/St Paul MN area and would be interested in associating with a local group in that exist.