Hey everyone, My name is Brandt and I hail from the 'burbs of Portland, Oregon. I'm currently building a curing cabinet and have a summer calendar full of bresaola, coppa, soppressata, lonzino, and various other dried pieces of pig. Right now I'm on a steep learning curve. My most common method is sous-vide, which I've used to make short rib pastrami, thanksgiving turkey, and bonesless leg of lamb. I also have my dad's Smokin Tex, which I'll be experimenting with soon. I have 20# of Copper River Reds in the freezer that I need to do something with, so I think the smoker will be put to good use.