Got another load going in.
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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.Lance
That’s remarkable. Who’d have thought of an ac unit. Amazing! You’re lucky to of had great wisdom passed down. Can’t wait to see entire structure.
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Lance Can we see a full shot of that smoker? I can’t tell from this pic but it looks homemade and it looks huge!
Jonathon
Please excuse the mess I’ve been to busy to clean up this week. LolYou never work a day in your life if you love what you do.
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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!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Lance
That’s remarkable. Who’d have thought of an ac unit. Amazing! You’re lucky to of had great wisdom passed down. Can’t wait to see entire structure. PapaSop
Yes I’m very lucky to have had great men to show me some old world methods and recipes. I still incorporate new methods in my operation kinda best of both worlds. -
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!
Jonathon
Yep they were great men. I’m lucky that I got learn meat processing and sausage making from them. -
Lance That’s one awesome smokehouse! Well done. I can almost smell the smoke/atmosphere of it by just looking at the pictures.
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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.Lance Now that really sounds like a great smoker, with some fore thought in building it.
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is that a coolbot cold room on the side?
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Lance that is just amazing. Great looking sausage too.
. When do you find time to do any taxidermy? -
is that a coolbot cold room on the side?
Ridley Acres yes it is thats where i do my dried sausage as well as my bacon and hams
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Lance that is just amazing. Great looking sausage too.
. When do you find time to do any taxidermy?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.
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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.
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