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  5. Got another load going in.

Got another load going in.

Scheduled Pinned Locked Moved Meat Processing
smokingsausage
22 Posts 11 Posters 1.1k Views 10 Watching
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  • JonathonJ Jonathon

    Lance Yeah, that is pretty spectacular! Your Great grandfather and grandfather both deserve some credit with teaching you to make a smokehouse like that one!

    LanceL Offline
    LanceL Offline
    Lance
    Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue
    wrote on last edited by
    #10

    Jonathon
    Yep they were great men. I’m lucky that I got learn meat processing and sausage making from them.

    You never work a day in your life if you love what you do.

    1 Reply Last reply
    0
    • LanceL Lance

      Jonathon
      3A48CDB5-3DE3-4431-8FBC-F11DE138A937.jpeg
      A9D15C8B-25B1-48C1-A554-64A82879F785.jpeg
      5E4F1518-9C55-470F-B434-D03714B73A26.jpeg
      9A4BC2DD-6AFA-41F8-B30F-174440EFEBCD.jpeg
      B4E04A98-BB43-46B2-9709-0D605E221F72.jpeg
      7636CB90-EA2A-4518-888F-DEA5CF03095A.jpeg
      Please excuse the mess I’ve been to busy to clean up this week. Lol

      Joe HellJ Offline
      Joe HellJ Offline
      Joe Hell
      Team Blue
      wrote on last edited by
      #11

      Lance omgosh…that is incredible!!!

      Better Living Through BBQ!

      LanceL 1 Reply Last reply
      0
      • Joe HellJ Joe Hell

        Lance omgosh…that is incredible!!!

        LanceL Offline
        LanceL Offline
        Lance
        Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue
        wrote on last edited by
        #12

        Joe Hell
        Thanks Joe

        You never work a day in your life if you love what you do.

        1 Reply Last reply
        0
        • G Offline
          G Offline
          gus4416
          Team Blue
          wrote on last edited by
          #13

          That is one awesome smoke house

          1 Reply Last reply
          1
          • LanceL Lance

            Jonathon
            3A48CDB5-3DE3-4431-8FBC-F11DE138A937.jpeg
            A9D15C8B-25B1-48C1-A554-64A82879F785.jpeg
            5E4F1518-9C55-470F-B434-D03714B73A26.jpeg
            9A4BC2DD-6AFA-41F8-B30F-174440EFEBCD.jpeg
            B4E04A98-BB43-46B2-9709-0D605E221F72.jpeg
            7636CB90-EA2A-4518-888F-DEA5CF03095A.jpeg
            Please excuse the mess I’ve been to busy to clean up this week. Lol

            Bob StehlikB Offline
            Bob StehlikB Offline
            Bob Stehlik
            Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans
            wrote on last edited by
            #14

            Lance That’s one awesome smokehouse! Well done. I can almost smell the smoke/atmosphere of it by just looking at the pictures.

            Improvise, Adapt and Overcome! Semper Fi

            1 Reply Last reply
            1
            • mrobisrM Offline
              mrobisrM Offline
              mrobisr
              Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
              wrote on last edited by
              #15

              Outstanding

              1 Reply Last reply
              1
              • LanceL Lance

                Jonathon
                It’s is a homemade smoke house. It’s a cedar building that I insulated and lined the inside with 2x10 oak it has 2 rooms, a hot side and a cold smoke side. The dimensions on the whole smoke house is 8’x12’ the cold smoke side is 4’x8’ the rest is my hot side it’s heated by a propane burner with a wood tray and is fully temperature controlled. The cold side has a smoke generator that pipes the smoke into it and I have an ac unit in it to help temp control. I use it for curing meat and sausage. I’ll try and get some pics of the entire building.
                Its A version of the smoke house my great grandfather and grandfather taught me sausage and jerky making in.

                B Offline
                B Offline
                bocephus
                Team Orange Power User Canning Masterbuilt Veteran
                wrote on last edited by
                #16

                Lance Now that really sounds like a great smoker, with some fore thought in building it.

                1 Reply Last reply
                0
                • Dr_PainD Offline
                  Dr_PainD Offline
                  Dr_Pain
                  Sous Vide Dry Cured Sausage Traeger Team Blue
                  wrote on last edited by
                  #17

                  I bow to the man that created this incredible little meat house 🙂

                  1 Reply Last reply
                  0
                  • Ridley AcresR Offline
                    Ridley AcresR Offline
                    Ridley Acres
                    Regular Contributors
                    wrote on last edited by
                    #18

                    is that a coolbot cold room on the side?

                    LanceL 1 Reply Last reply
                    0
                    • LanceL Lance

                      Jonathon
                      3A48CDB5-3DE3-4431-8FBC-F11DE138A937.jpeg
                      A9D15C8B-25B1-48C1-A554-64A82879F785.jpeg
                      5E4F1518-9C55-470F-B434-D03714B73A26.jpeg
                      9A4BC2DD-6AFA-41F8-B30F-174440EFEBCD.jpeg
                      B4E04A98-BB43-46B2-9709-0D605E221F72.jpeg
                      7636CB90-EA2A-4518-888F-DEA5CF03095A.jpeg
                      Please excuse the mess I’ve been to busy to clean up this week. Lol

                      cdavisC Offline
                      cdavisC Offline
                      cdavis
                      Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                      wrote on last edited by
                      #19

                      Lance that is just amazing. Great looking sausage too. 😋. When do you find time to do any taxidermy?

                      LanceL 1 Reply Last reply
                      0
                      • Ridley AcresR Ridley Acres

                        is that a coolbot cold room on the side?

                        LanceL Offline
                        LanceL Offline
                        Lance
                        Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue
                        wrote on last edited by
                        #20

                        Ridley Acres yes it is thats where i do my dried sausage as well as my bacon and hams

                        You never work a day in your life if you love what you do.

                        1 Reply Last reply
                        0
                        • cdavisC cdavis

                          Lance that is just amazing. Great looking sausage too. 😋. When do you find time to do any taxidermy?

                          LanceL Offline
                          LanceL Offline
                          Lance
                          Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue
                          wrote on last edited by
                          #21

                          cdavis Thanks. I get to work on my taxidermy stuff from around March through September.

                          You never work a day in your life if you love what you do.

                          cdavisC 1 Reply Last reply
                          0
                          • LanceL Lance

                            cdavis Thanks. I get to work on my taxidermy stuff from around March through September.

                            cdavisC Offline
                            cdavisC Offline
                            cdavis
                            Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                            wrote on last edited by
                            #22

                            Lance said in Got another load going in.:

                            cdavis Thanks. I get to work on my taxidermy stuff from around March through September.

                            Then the cycle starts all over again.

                            1 Reply Last reply
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