Am going to use an old smoker this weekend to do 25 # of salami I can keep the heat pretty well regulated but it is all wood for the heat so even at 110 to start out I will be smoking it any difference in this and waiting a couple of hours to put the smoke to it

Wat is the purpose or advantage of using a binder such as carrot fiber in your snack Stix or salami even if using a factory mix such as Excalibur

With all the Corona virus scare and being stuck at home is it safe to do fresh sausage like brats and breakfast sausage and if you were infected without knowing it to freeze them with out bringing the virus back to your area again