Hi everry one I am a pure novice in the art of sausage making and I stumble into the forum looking for safety tips on how to produce the best saausages with out killing my self or the ones I love, for me safety is always first... Ijust send out for the following books after a few hour of research tell me what you think. - Great sausage recepies and meat curring - Charcuterie: The craft of salting, smoking and curring my interest is mostly fresh sausages for now. I will gladly apreciate anny advice and pointer you can trow my way, as you see in my heading i am outside the sate but most off the stuff it can be maill, except for the natural casing. (those ill get here) Well i am prety sure it will be a lot of fun here. Thanks. Julio A.