I am Ukrainian from Portland OR. I enjoy grilling and BBQing. A few month ago I started smoking and curing meats. So far I was able to make bacon, Canadian bacon, Kielbasa (Polish sausage) and Krakowska Sausage and some liver fresh sausages. I have read a few books about smoking and curing:
The Joy of Smoking and Salt Curing (The Joy of Series), Burch, Monte
Charcuterie: The Craft of Salting, Smoking, and Curing, Ruhlman, Michael, Polcyn, Brian
Mastering the Craft of Making Sausage, Anderson, Warren
Meat Smoking And Smokehouse Design, Marianski, Robert, Marianski, Adam, Marianski, Stanley
This web site was also very helpful for me: http://www.wedlinydomowe.com
I own Green Mountain Grill Daniel Boone, and A-MAZE-N smoker; vertical 5lb sausage stuffer (aka LEM) Planning to build a separate smoker for cold smoking.
The Joy of Smoking and Salt Curing (The Joy of Series), Burch, Monte
Charcuterie: The Craft of Salting, Smoking, and Curing, Ruhlman, Michael, Polcyn, Brian
Mastering the Craft of Making Sausage, Anderson, Warren
Meat Smoking And Smokehouse Design, Marianski, Robert, Marianski, Adam, Marianski, Stanley
This web site was also very helpful for me: http://www.wedlinydomowe.com
I own Green Mountain Grill Daniel Boone, and A-MAZE-N smoker; vertical 5lb sausage stuffer (aka LEM) Planning to build a separate smoker for cold smoking.
