Aching for the bacon...

[Lloyd_E]

New function on the farm... smokehouse.

Any advice would be greatly appreciated and recipes too!

Thanks.

Lloyd

 

[pitw]

Now you'll need to get a job that burns a zillion calories. Looks good. Hope to see many pics and tutorials.

 

[MossRoad]

New function on the farm... smokehouse.

Any advice would be greatly appreciated and recipes too!

Thanks.

Lloyd

All that smoked meat is bad for you.... I advise you to share it with family and friends! :licking:

Very nice! :thumbsup:

 

[The kid]

New function on the farm... smokehouse. Any advice would be greatly appreciated and recipes too! Thanks. Lloyd

I agree with MossRoads. Bacon should not be consumed in mass quantities and liberally shared. Especially the hams. Bacon is an addictive drug similar to crack. I prefer the thick sliced with my BLT's and biscuits and gravy. :grin: i did a quick search on the net and there are hundreds of hits giving advice on all stages from butchering, preparation, smoking, to storage. -kid

 

[brin]

Everyone is just jealous...big time...so don't listen to them....eat up and enjoy....fax me some or email me some or post some...

 

[jinman]

That smokehouse looks great, but is that little-bitty burner outside going to supply enough smoke to the meat? Not only am I not expert, but I know less than nothing about how much smoke and how long it takes to fully smoke the meat. Someone is gonna have to be there to keep that fire going. How tight is the smokehouse, Lloyd? Does smoke leak out? In your photo of the open door, the smoke looks pretty concentrated.

 

[forgeblast]

Looks great, a smokehouse is on our plans of things to do. I want to make one very similar where we can cold smoke, and then be able to put a turkey fryer burner inside to hot smoke. There is just so little time for so many projects.

 

[dmccarty]

Looks great, a smokehouse is on our plans of things to do. I want to make one very similar where we can cold smoke, and then be able to put a turkey fryer burner inside to hot smoke. There is just so little time for so many projects.

Amen!

I want to build a smoke house...

But I first need to replace the temporary well house that I built in 2004. It was supposed to last a year..... :shocked:

I need to be able to retire to have the time to finish my chores.

Lloyd, how is the "smoke channel" connected to the 55 gallon drum fireplace?

Later,
Dan

 

[teejk]

You are going to have some fun with that bad boy.

I think bacon is "cold smoked" (you don't want to cook it in the smoking process). "Good Eats" had a show years ago utilizing a gang of 3 school lockers. Wood in bay one, piped into the middle bay with flexible duct to allow it to cool before entering bay 3 where the meat was hanging.

Absent that, I think the experts use really green/wet wood that only produces smoke, not a lot of heat and the bellies are hung as far away as possible. You might want to think about injecting a brine.

I'm going to follow this thread closely. It's on my "to-do" list.

 

[Sysop]

Yea, fresh cut green wood gives the best flavor. I've been taking out some old apple trees the past few years and using the applewood to smoke stuff and the flavor is always best from fresh cuttings. By the end of the season once the tree has been down a while the smoke doesn't have as strong of flavor.