Hello all .. I am going to attempt to make some salami's .. I sure hope someone here makes them and can advise me ..
Some of the recipes I have call for a LONG 5-7 day smoke ... Some start out hot and then switch to cold smoke.
I have no idea if this is even possible without drinking a barrel of espresso ..
Any advice is helpful .. I have a 38" GOSM 2 drawer gas smoker ..