What about handling meats during smoking? What are good brands of smokers? How do you build one? …and how do you control the dang ornery things? Have you smoked a ham for multiple days or weeks? —->>>>>
<<<<<—–…ever cure a ham? …make bresaola? …ferment chorizo for several months? How do you maintain a controlled temperature and humidity for optimum bacteria and mold growth? “Inquiring Minds want to know.” Please write about these and similar topics. We’ll be glad you did.
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