I’ve been smoking meats, grilling etc for years now. In the last year, I’ve really gotten into cured meats like pastrami and bacon. Well, for my birthday, I received a Kitchenaid mixer and of course the first attachment I got was a meat grinder! Besides burgers, I really want to start making sausages, both cured and fresh. Fresh hot and Italian are probably going to be my first projects, but I REALLY want to learn how to make pepperoni, lonzo, salami and prosciutto. I think I’ll spend some time on the sausage maker site, and I’ve been reading through the sausage threads. But I know nothing about curing chambers, bactoferm, umai, things like that that I’ve skimmed through and read about on the surface. So time to dig in and start reading, but as always I like to lean on the folks in this forum who have been there and done that. Any and all tips, ideas, suggestions on good starting places, or absolute must-haves, would be appreciated! Thanks!