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 03-01-2006, 08:03 Post: 125336
shortmagnum

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  Meat Smokehouse

We smoke summer sausage, fish, pork and venison jerky most every year. The smokehouse doesn't have to be elaborate. Mine is about the size of a single outhouse. In fact you could use an outhouse as a model. It's got sheet metal sides and slanted top (don't use galvanized) with a 2' wide piece of sheet metal on hinges for the door. There is a sheet metal box (about a 2' cube)at the bottom that is open to the front but still inside the main door to keep the fire and flame separated from the meat. The door doesn't have to fit exactly, you need some air movement to keep the fire going.

One thing that has been helpful during the smoke is to leave the head of a propane weed burner torch right in the fire/coals. Leaving a little flame (5-6 inches high) keeps a low fire burning plus it's easy to increase the temperature at the end to bring your product up to temperature. A couple of dry hardwood pieces to keep a coal base and some green wood for smoke are all you need. We've found that it's not necessary to buy the expensive chips that you have to soak to create the flavor. The people who sell these chips tell you horror stories about green wood tasting bitter, but that's mostly BS. Most any green maple, apple, cherry etc branches make excellent smoke flavor.

With a smoker this size we have hung as many as 40 two ft long 4" diameter sausages at once. We don't do any cold smoking so that could take different equipment. Have fun.
Dave






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 03-01-2006, 10:29 Post: 125343
shortmagnum

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  Meat Smokehouse

One of the guys I usually smoke with has a son-in-law who made a smoker out of a fridge. Our nickname for him is the knucklehead. People have been modifying refridgerators for years with good results. But the knucklehead's happened to have a tarlike coating inside. During his first attempt at smoking baloney the tar started oozing out with the heat. Now whenever we try anything he's smoked we say, "tastes a little bit like tar doesn't it?" Smile
Dave






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