....but instead I jumped right in and posted a recipe.
So to make up for it: HI! I'm Larry, but you can called me Laripu. It sounds vaguely Romanian, but think Larry-poo.
I'm an ex- Canadian, now American, living in Tampa for the past 16 years.
I've made 10 batches of sausage, each better than the last, over the last 18 months.
I've made fresh goat cheese (but not for a long time, only about 10 batches. I'm interested in fermenting vegetables, like sauerkraut or kimchi. I've made wine about half a dozen times, but I've been making beer and mead for 23 years. I hope I continue to make sausage for that long.
Lox is easy and fun to make, but in Tampa I can only cold-smoke in winter (which lasts about 5 minutes ).
It appears to me that I can learn a lot on here.