Hi just joining the site here today! I am a new and asspiring smoker/ curer, and have recently stumbled on "Charcuterie" as my new hobby. I live in a salmon fishing dreamland called Kodiak Alaska I am an experienced fisherman, and outdoorsman and have done some BASIC smoking/brining over the past few years but have just started to get the itch to dive into it. I have a more or less unlimited suply of various salmon and cold salt water fish at my disposal, and can get my hands on just about any game meat i would like. For now i just own a modified Big Chief smoker which i have built a foam insulated enclosure for, and made some other modifications that allow me to either use it as a cold smoker (sort of) or to control, to a certain degree, the heat up to about 220 degrees. I do plan to upgrade to a better digital smoker in the near future, and would some day love to have a full on grilling zone once i own my own house, with a couple of smokers, charcoal and gass grill options and perhaps a big green egg (aww i can dream!) I am new to the salting and preserving meat aspect, and that is what interests me the most, as i feel i already have a descent handle on basic smoking (fish, ribs, bacon, cheese, sausage...) but now i am just trying to take it to the next lever with salting, preserving, and smoking more substantial projects.