Hi! My name is Vikki, I live in Michigan, and I am addicted to smoked meats. I am pretty good at making beer, bread, cheese, sausage, and BBQ, five of the basic food groups (steak and smoked meats being the others). I am working on improving my curing and smoking techniques so I hope to learn quite a bit here. My smoker is a propane Smoky Mountain cabinet smoker with 5 shelves, and adapted to hang strings of sausage and a meat hook. While it's designed as a hot smoker, I've done several sausage batches cold smoking (with ice in the water pan in the summer, and by burning only wood in the chip pan instead of using the propane after the wood ignites). I am trying my first slab of bacon, which I understand is the "gateway meat" for curing and smoking. I just got done curing venison "corned beef" which came out beautifully. I am also a ham addict and will be hunting down recipes for pork butt ham (my favorite cut for the light/dark meat ratio, and fat balance, and the trim goes into sausage). I look forward to learning from all of you!