Greetings all. Originally from MN but Navy life has had me live everywhere the past 20+ years. Currently (and for awhile) in Washington State. Have some small processing gear but looking to up my game and start a meat shares program with some folks where I make salami, cured muscles, smoked meats and fresh sausages. Currently have Sausage Maker Curing Cabinet, MES 40 and the typical 5# batch tools.

Started to buy some more things from Walton’s and plan on buying a bunch more once I nail down a few more recipes for my hobby. Looking forward to taking on a whole hog this year to butcher, process, cure and smoke.

I think twilliams has got it on the drying overnight in fridge before packaging advice. Trapped moisture will loosen casings, especially if you are getting ~spoonful of liquid out of the bag.

Whiskey or Bourbon Old Fashioned uses a splash of club soda.

For Gin you can make your own seltzer with soda stream like device. I add a little fresh lemon juice, a sliver of ginger and carbonate. Pour that over a jigger of gin and a little lime and life is good.

Pork Belly candy is always hit for me. Tons of recipes out there.