[Hydrocket]

Originally Posted by wdfifteen

I looked into smoking my sausages and they recommend putting preservatives in it to keep bacteria from growing during the smoking process. You have to be very precise about temperature to keep it cool enough not to cook it but warm enough to keep bacteria from growing.
I watched a "How It's Made" episode on TV showing a bacon factory. I wasn't so fond of bacon after watching that. They stab it with rows of needles and inject chemicals.

I smoke my own bacon. It's easy to do.

Here's a slice of a slab I did last week.