...in the southeast. I work for a giant security firm and so prefer to be a bit low key and private with my exact location. I cure and smoke pork bellies into bacon using the Weber Smokey Mountain smoker. I am an avid foodie and regularly bake bread and tartes and make yogurt. Recently I made my first batch of sausage, having had the local butcher grind the boston butt for me but the next time I'll use my #10 Chop Rite grinder, both for the grinding and the stuffing (I know I know about using a dedicated stuffer)!