Method:
Make your own smoker using a 100 litre drum: Clean the drum thoroughly and also use a disinfectant. Remove the base and lid of the drum. Pierce six holes in the upper part of the drum, three on one side and three corresponding holes on the opposite side. Insert iron rods through the holes. Hang the sausage or salami over the iron rods. Place a heap of sawdust on a metal sheet and ignite it. Place the drum, with the sausage hanging over the rods, over the sawdust. Place a wet bag over the top of the drum and pack moist sand round the bottom of the drum to seal it. Smoke the meat for the required length of time.
