Hi all! My name is Gene Garate from Southern Utah checking in. I am a true nose to tail butcher, beginning with a visit to ranches to slaughter livestock and ending with aging, cutting and packaging of product. I have been using recipes from this site for some time now with great results and reviews. I use a Char Broil smoker and a 48" Weston smoker. Unfortunately I still need more smoker space for the output I currently have and my smokers are almost constantly running. I use the Zenz Dixie Sausage seasoning almost exclusively along with Country Brown Sugar cures for both bacon and hams with nearly universally positive response. Good to be here.