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Re: Thinking about building a small smokehouse [Re: yotetrapper30] #7465477
01/18/22 11:59 PM
01/18/22 11:59 PM
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Posts: 14,845
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Catch22 Offline OP
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Originally Posted by yotetrapper30

That looks like some good stuff, thank you Angela!


I wonder if tap dancers walk into a room, look at the floor, and think, I'd tap that. I wonder about things.....
Re: Thinking about building a small smokehouse [Re: Catch22] #7465519
01/19/22 12:42 AM
01/19/22 12:42 AM
Joined: Jul 2017
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Ohio
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Willy Firewood Offline
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Ohio
Much more than building a smokehouse, but start somewhere and sooner rather than later. Like everything it can be expensive. Or just cut a stick put a piece of meat on it and prop it up by a fire.

Learn the right way to do this because botulism and parasites are not your friends. Even worse if you share your meat products with friends or family.

I suggest that you research more about what you want to accomplish and maybe pick and choose how you go about it. For example I like to make pork sausage, but only one day per year and get it over with. I do not smoke the sausage because I like the sausage as made. I make a German sausage where one of the main spices is Nutmeg. That would taste horrible smoked.

Re: Thinking about building a small smokehouse [Re: Catch22] #7465608
01/19/22 07:26 AM
01/19/22 07:26 AM
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hippie Offline
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Bigger is better if you want to cold smoke.

Re: Thinking about building a small smokehouse [Re: hippie] #7465665
01/19/22 08:55 AM
01/19/22 08:55 AM
Joined: Dec 2006
Posts: 50,470
Minnesota
330-Trapper Offline
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Originally Posted by hippie
Bigger is better if you want to cold smoke.

That's what I say
Go Big


NRA and NTA Life Member
www.BackroadsRevised@etsy.com




Re: Thinking about building a small smokehouse [Re: Catch22] #7465869
01/19/22 12:42 PM
01/19/22 12:42 PM
Joined: Dec 2006
Posts: 2,202
West Central Illinois
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il.trapper Offline
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Early 80's we killed four hogs one day. Two for us two for "grandpa". We were at grandpas place so we pretty well went with his methods. He salted the hams and belly meat and left it laying on the table. Dad and I thought it would all ruin. Nope, layed there for so many days then got smoked, it was fine.

Before then we had always put them in a salt box and locked it so no one could open it. Never had a problem that way. If I was to do it again I would still use the salt boxes, just seems safer to me.

Re: Thinking about building a small smokehouse [Re: hippie] #7465873
01/19/22 12:45 PM
01/19/22 12:45 PM
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Originally Posted by hippie
Bigger is better if you want to cold smoke.

I remember my great Uncles smokehouse, 81 was the last year he used it, I believe. It was probably 6'x12', or there abouts. It was big to me, and I think your right. He tended the fire for up to 2 weeks and slow cold smoked. Mama said when she was young they'd go out and cut a hunk off a ham and scrub the mold off of it, then fry it. She said she's never had ham as good as that. I hope I can replicate that!


I wonder if tap dancers walk into a room, look at the floor, and think, I'd tap that. I wonder about things.....
Re: Thinking about building a small smokehouse [Re: il.trapper] #7465875
01/19/22 12:46 PM
01/19/22 12:46 PM
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Originally Posted by il.trapper
Early 80's we killed four hogs one day. Two for us two for "grandpa". We were at grandpas place so we pretty well went with his methods. He salted the hams and belly meat and left it laying on the table. Dad and I thought it would all ruin. Nope, layed there for so many days then got smoked, it was fine.

Before then we had always put them in a salt box and locked it so no one could open it. Never had a problem that way. If I was to do it again I would still use the salt boxes, just seems safer to me.

That's what I'm thinking too!


I wonder if tap dancers walk into a room, look at the floor, and think, I'd tap that. I wonder about things.....
Re: Thinking about building a small smokehouse [Re: Catch22] #7465898
01/19/22 01:07 PM
01/19/22 01:07 PM
Joined: Feb 2010
Posts: 14,774
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hippie Offline
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Originally Posted by Catch22
Originally Posted by hippie
Bigger is better if you want to cold smoke.

I remember my great Uncles smokehouse, 81 was the last year he used it, I believe. It was probably 6'x12', or there abouts. It was big to me, and I think your right. He tended the fire for up to 2 weeks and slow cold smoked. Mama said when she was young they'd go out and cut a hunk off a ham and scrub the mold off of it, then fry it. She said she's never had ham as good as that. I hope I can replicate that!



Yep, you want to keep the heat away so as to not cook it when smoking it. Easier to do in a large smokehouse. My place had one when I bought it, which I believe was once the outhouse they converted over. Its probably 6x6 but pretty tall.

Re: Thinking about building a small smokehouse [Re: Catch22] #7465942
01/19/22 02:04 PM
01/19/22 02:04 PM
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The one my Uncle had looked like this as far as the siding. His had the same foundation, was longer, and had a metal roof that went 3ft or so longer then the building in the front.

[Linked Image]


I wonder if tap dancers walk into a room, look at the floor, and think, I'd tap that. I wonder about things.....
Re: Thinking about building a small smokehouse [Re: Catch22] #7466355
01/19/22 09:15 PM
01/19/22 09:15 PM
Joined: Nov 2010
Posts: 432
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When I was a youngun my father would get me to start the smoke house in the morning before I went to school! We built a pyramid of apple sawdust
and polked a hole in the top with our finger, once you got it smoking the sawdust would keep falling in the center and kept it smoking. I smelled a lot like a smokehouse in them days.


jarentz
Re: Thinking about building a small smokehouse [Re: Catch22] #7466362
01/19/22 09:23 PM
01/19/22 09:23 PM
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Posts: 4,010
Nevada
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nvwrangler Offline
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Didn't wolkdog have a post a couple years ago about killing hogs with his uncles?

Re: Thinking about building a small smokehouse [Re: jarentz] #7466401
01/19/22 09:47 PM
01/19/22 09:47 PM
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Originally Posted by jarentz
When I was a youngun my father would get me to start the smoke house in the morning before I went to school! We built a pyramid of apple sawdust
and polked a hole in the top with our finger, once you got it smoking the sawdust would keep falling in the center and kept it smoking. I smelled a lot like a smokehouse in them days.

Well, I reckon that's better then smelling like pig poop. grin The sawdust is very interesting, never heard that before.

nvwrangler, I'm not sure if wolfdog did, but I like his videos so if he did I'd like to see it.


I wonder if tap dancers walk into a room, look at the floor, and think, I'd tap that. I wonder about things.....
Re: Thinking about building a small smokehouse [Re: Catch22] #7466760
01/20/22 08:50 AM
01/20/22 08:50 AM
Joined: Jan 2007
Posts: 3,536
Northern Minnesota
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Lots of mentions of hams and such, but can you cold smoke bacon?

Re: Thinking about building a small smokehouse [Re: BernieB.] #7466776
01/20/22 09:32 AM
01/20/22 09:32 AM
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Originally Posted by BernieB.
Lots of mentions of hams and such, but can you cold smoke bacon?

Sure


I wonder if tap dancers walk into a room, look at the floor, and think, I'd tap that. I wonder about things.....
Re: Thinking about building a small smokehouse [Re: Catch22] #7466922
01/20/22 12:08 PM
01/20/22 12:08 PM
Joined: Aug 2008
Posts: 13,127
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upstateNY Offline
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ny
I never cared for doing hams like shown above.I wet brine my hams and bacons,,along with injecting them with brine also.Cuts my brine time down to five days.Then I hot smoke them.My smoke house is 8' wide X 6' deep X 6' high.Made out of block.I dug down and poured a footer,,them came up with the block.Will last forever.I also don't scald and scrape hogs.I skin them out.I still have my scalding set up,,but only time that gets used is if someone wants a smaller hog for a pig roast.Good luck with your smoke house. smile

Last edited by upstateNY; 01/20/22 12:40 PM.

the wheels of the gods turn very slowly
Re: Thinking about building a small smokehouse [Re: upstateNY] #7466960
01/20/22 12:49 PM
01/20/22 12:49 PM
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Originally Posted by upstateNY
I never cared for doing hams like shown above.I wet brine my hams and bacons,,along with injecting them with brine also.Cuts my brine time down to five days.Then I hot smoke them.My smoke house is 8' wide X 6' deep X 6' high.Made out of block.I dug down and poured a footer,,them came up with the block.Will last forever.I also don't scald and scrape hogs.I skin them out.I still have my scalding set up,,but only time that gets used is if someone wants a smaller hog for a pig roast.Good luck with your smoke house. smile

That sounds like a pretty good setup too. Thanks upstate. Do you freeze the meat when your done with your whole process?


I wonder if tap dancers walk into a room, look at the floor, and think, I'd tap that. I wonder about things.....
Re: Thinking about building a small smokehouse [Re: Catch22] #7467014
01/20/22 01:42 PM
01/20/22 01:42 PM
Joined: Aug 2008
Posts: 13,127
ny
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upstateNY Offline
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Originally Posted by Catch22
Originally Posted by upstateNY
I never cared for doing hams like shown above.I wet brine my hams and bacons,,along with injecting them with brine also.Cuts my brine time down to five days.Then I hot smoke them.My smoke house is 8' wide X 6' deep X 6' high.Made out of block.I dug down and poured a footer,,them came up with the block.Will last forever.I also don't scald and scrape hogs.I skin them out.I still have my scalding set up,,but only time that gets used is if someone wants a smaller hog for a pig roast.Good luck with your smoke house. smile

That sounds like a pretty good setup too. Thanks upstate. Do you freeze the meat when your done with your whole process?

Yes,,everything is packed and frozen.Bacon is sliced and packed into one pound packages.I have a small wood stove outside of the smoke house piped into the side of it.Have another small pipe coming out the side of the top with a damper on it for heat and smoke control.My wood of preference is apple,,that I have an abundance of.


the wheels of the gods turn very slowly
Re: Thinking about building a small smokehouse [Re: Catch22] #7467018
01/20/22 01:44 PM
01/20/22 01:44 PM
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Posts: 4,010
Nevada
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nvwrangler Offline
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UpstateNY what's your scalding set up?

Re: Thinking about building a small smokehouse [Re: nvwrangler] #7467026
01/20/22 01:47 PM
01/20/22 01:47 PM
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Originally Posted by nvwrangler
UpstateNY what's your scalding set up?

One of them old timey bath tubs set up on blocks.Fire built under it.Between two trees with a beam attached to them,,with a pulley system on the beam to pull the hog out.I very seldom scald hogs any more though.I skin them out.

Last edited by upstateNY; 01/20/22 01:49 PM.

the wheels of the gods turn very slowly
Re: Thinking about building a small smokehouse [Re: Catch22] #7467030
01/20/22 01:52 PM
01/20/22 01:52 PM
Joined: Aug 2008
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Catch22,,do yourselfe a favor and buy the book " Great Sausage Recipes And Meat Curing" by Rytek Kutas Its a wealth of info with recipes and even tips on building smoke houses.I was fortunate enough to talk with Rytek back in the day,,and this guy prpbly forgot more about meat curing and smoking than most of us will ever know.Get his book.

Last edited by upstateNY; 01/20/22 02:05 PM.

the wheels of the gods turn very slowly
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