Thanks for all your input. I assure you, it is very much appreciated.
The study on nitrates is very interesting, thank you for the _link_ George.
I have consulted wikipedia previously on other matters, but did not think of it in this context. Thanks for the tip John.
I am hopeful that there are some more like minded people out there wishing to share there knowledge and thoughts with us.
Thanks again.

Thought I would spend 2 cents.

According to ServSafe, if you do in-house smoking you are required to do so in conjunction with a/your HACCP plan. I know that the state of Ohio _base_s its safe food handling rules on what the current ServSafe standards are.

Now two cents poorer...

I used to smoke meats but I can't keep them lit anymore.

Hi everybody,

I would like to open this topic again just for a few weeks because I am completing my studies with a thesis on smoked food products. As part of my research, I am looking for the opinions of as many people as possible on this topic.

Please complete my survey on smoked food products. I am researching this topic as part of my BA in Culinary Arts and I would be very interested in your opinions.

Just follow this _link_:

http://www.surveymonkey.com/s.aspx?sm=NaUDg_2fLOaWogAp7NzevLxg_3d_3d

Thank you very much and kind regards.