[Sudanpan]

I'm getting into a bit of a head spin about smoking and curing  - I want to try making some smoked chorizo and salami but can't quite work out when to do the smoking stage.
Should I do the initial mix, stuff and ferment and THEN smoke and THEN go to the drying stage, or should it be mix, stuff, ferment, dry and then smoke?
Presumably this should also be cold smoking not hot as I don't want to 'cook' the sausage as such?


I think I've just got into a bit of a mind jam about it

[Bionic]

I'm hoping for a smoker for Christmas so looking at this with interest