I am anxiously awaiting my first book on charcuterie. It seems like a logical "next step" for me after getting into food preservation with pickling and fermentation. I was able to look at a little of the book from amazon and it does seem as though it will be fairly labor intensive and there are some very precise steps, such as blending a meat and crushed ice mixture until it reaches an exact temperature of 55F then adding in frozen lard and blending again until it hits 58F. I was wondering if anyone here has ventured into that world. I am sure some of you have created your own sausages, but I am really most excited about the cured meats like Salami and Soppressata. I understand there are also smoke cured meats so I may be in the market for a cold smoker in the future!