Hi there! I'm interested in preserving meat and currently looking for more information on fermentation of meat. I have dried my own raw beef for years now and looking to add more preserving techniques to my home. I live in North East PA. I have never made sausage but very interested in old world techniques using natural processes and no nitrites. Information seems to be hard to find especially since it's banned to sell in the US just like raw milk and real butter. I do play with cultures and fermentation of other products like wine, beer, even homemade soda and currently working on fermenting miso and hopefully soy sauce (need warmer weather) as well as ketchup this year with tomatoes from the garden. I have played around with Japanese grilling and I do love BBQ. Baby back ribs are my favorite. I'm one of those DIY guys. I build everything myself! I guess, I have trust issues with craftmanship and quality control. IDK.