I've been reading as a non-member for a long time, it's always a good place to absorb some knowledge. I like to things the old way and the mass produced food at the supermarket sucks! Walmart is to the garden and small farm as particle board is to cherry. I do a bit of curing and smoking. I started out years ago with a plywood shed, which now has a hog living in it. I'm working on a new log smokehouse now, with an external firepit and a salt bench. Unfortunately the neighbor who taught me passed away a few years ago, so this is where I've been turning for advice. I also barbecue in my smoker I built from a piece of 36" gas main. I'm especially interested in the science behind my food processing. I have a degree in biology with a chemistry minor, so I can probably answer questions anyone has on theory. Thanks for the advice I've gotten already and in advance for the good stuff to come!