I’m in Iron. Since I posted my comment the warm weather has teken care of the lakes and the snow and I have started to get a little more enthused about the garden. I even got a few tomato plants at Menards yeserday. Still too cold to be ouside, I have them in my greenhouse but looking forward to summer.

You are very lucky. In the Upper Peninsula of Michigan we still have snow on the ground and ice on the lakes.

I have a SmokinTex 1400 and it does the “rocket woosh thing”. Scared the crap out of me the first time but I have learned to live with this event, just stay away from the vent hole. I do have issues with this smoker holding steady temperature. Any ideas to maintain a steady temperature?

Beef Carpaccio is thinly sliced tenderloin with shaved parmesan and sprinkled with a little “top shelf olive oil”, freshly cracked black pepper and served with toasted bagette. (readers digest explaination) Look it up on the internet. There are other things that people add such as arugula. It is one of my favorite appetizers and well worth the time and effort. A lot of people are concerned that raw meat is unhealthy and I would never consume raw poultry or pork but I don’t have a problem with beef. Try some “beef carpaccio”, I think you might enjoy it,

So you make some sausage for your friend, what is the big deal? If you start a business and start selling to the general public then you would have to jump through all of the regulations of your state. No different to me making you a loaf of bread. Just don’t get silly and put up sign, “Brats for Sale”

Zupe, Try UMAI products. This allows for the curing in a frost free refrigerator. The sausage making kit comes with everything you will need to make excellent dry cured salami. I don’t know if Waltons sell the product but easy to find on Amazon. I have had great luck with many varieties of this wonderful product. Try it.