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Hi everyone, I am an absolute newbie to smoking. I have been using a homemade contraption made of cinder blocks and expanded steel and burning wood from around the property here as fuel for it. I used this both as a grill and a BBQ / smoker by simply covering it and controlling temps when BBQ...

I am still learning how to dry cure meats in a safer manner than what my father in law taught me. He would use salt only being from a small farming village in Italy this is how he learned to do it. Last year I used Tender Quick in a dry cured sausage and now realize that may not have been a good...