I didn't know you were into sausage making! I really want to try making a kosher style salami. Kinda afraid of the whole humidty/temp control and inoculation aspect of some sausages. I don't want to kill anyone.

If you know how to use your salts correctly, it isn’t that bad. Just a matter of being diligent and clean with everything, and making sure you hit your temp targets. I’m pretty paranoid about it too, but I’ve never had any illness issues.