I'm originally from PA, but am now living in NY State. My wife and I are both RN's. She works in the OR and I work in the ICU. I have been making sausage and smoking for about five years now. I have had pretty good results (most of the time). I am interested in curing and smoking ham and bacon, and am doing some research. I have done my own pastrami and have had many compliments on it . In fact I got my wife hooked on it and she would not eat it previously! Love doing bbq- ribs, chicken, pulled pork etc. Also make fresh and smoked sausage. I am also interested in dry curing, but I need to research that as well. I get most of my supplies from "The sausage maker" through mail order and they have stores Buffalo NY and Elmira NY. I have had very good service with them and do recommend them. Any ways I think I will enjoy reading other peoples ideas and opinions. Glad to be here.