I'm like a little duck - everything is a new adventure for me.
Recently I've posted about curing meat and smoking the pastrami and canadian bacon. We'd had a corned beef fresh out of the curing process and tonight we had a frozen one - couldn't tell any difference as they were both incredible. If you haven't tried curing your own meat I encourage you to give it a try. It's easy, requires only 2 gal plastic bags, maybe an injector, and the curing stuff and it tastes great. Have been getting rave reviews on the canadian bacon I provided to friends. Think I'll cure up a batch in early Feb and see how many Irish friends I can find for corned beef and cabbage on St Patricks Day.
Next adventure - sausage making. The wife's not a big fan of link meats so I'll try some bulk Italian for use in fatties and for pasta dishes. Need to go read a bunch of wittdogs threads.