Since i was 15 growing up on the farm i have made my own jerky, cured & smoked sausage, fresh sausage and dry cured.
When we went full time i had to re think my sausage making to smaller batches. Kept my stuffer and grinder and now only do 5-10lb batches. Also had to come up with a dry cure fridge so i'm using a wine cooler for dry cure.
My smoker is a Bradley smoker for smoked sausages.
Below are some pics.
Dry cured salami slim jims.
Amish style sweet lebanon bologna. (Yes we lived in Amish country, PA)
Hanging now is dry cured chinese lop chong.
Dry cured spanish chorizo was done in Feb, just now eating with some apple smoked pepper jack.
Ok i'll stop now