Well guys I now have a garage fridge that will be used for 2 purposes. 1. Keeping meat refrigerated during my yearly wild game processing week (directly proceeds my big yearly hunting week) 2. UMAI Charcuterie!!!! If you've ever seen my posts you might know that I tend to hit the research fairly hard and this will be no different. What I'm hoping to do with this post is to get a checklist of pointers, guidelines, materials, etc. suggestions. I plan to do sausages, maybe some smaller hole muscle items, and things of that nature that fit into the assortments of UMAI bags. At this point I know I need UMAI bags, meat & fat, seasoning, cure #2 (I have cure#1 for anything that calls for it), some research, and the fridge I just purchased. FYI, I have a grinder, slicer, 2 stuffers, and equipment I use for processing but feel free to mention any additional pieces of importance or great convenience. Please feel free to offer up any of your UMAI leanings, equipment/materials, seasonings, etc. suggestions! I look forward to seeing what your great minds offer up, and thanks!