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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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  • PapaSopP PapaSop

    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.👍 👍

    LanceL Offline
    LanceL Offline
    Lance
    Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue
    wrote on last edited by
    #9

    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.

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

    1 Reply Last reply
    2
    • 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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