Hi; My name is Ed and new to the site. I live in Ca. foothills about 3000' up. I had a wood charcoal smoker for salmon and had to give that up, they say that the Ca. salmon are going extinct and can't fish for them much. So thought I'd build a larger smoker for sausage and salomi. Built a electric one out of an old freezer got a 5 lb vertical stuffer, a 17 lb meat mixer an assortment of spices and cures. I motorized a #32 hand grinder with a 3/4 hp motor. So far I've done 15 lbs cotto salomi 10 lbs jerky and 10 lbs Polish sausage. I did 15 lbs breafast sausage ( not smoked ) that I froze. All could of turned out better but none had to be thrown out, so thats good. I also have over 30 deer around house and they need a place to go. I think I have one.