I am a Building inspector for a municipality in WV. I have been smoking meats for a long time. Everything from Venison, Wild Turkey, Fish, Rabbits etc. I have in the last 2 years mastered the old fashoned way of preserving meats, and then placing all in my smoke house, built just like they used to do it 100 years ago. Right now, in my smokehouse there are 3 deer hams hanging, completely preserved since sept. 2013. Just a nice hobby. Something I can hand down to this newer generation!