I know a bunch of us have smokers and smoking appliances, but does anyone have a proper smokehouse?
I've seen a bunch of plans, but I don't know how much I'd really use it beyond a couple hams a year.
So experiences? Worth the build for a few uses a year?
Any excuse to have less to mow.
In reply to RevRico :
If you can find a local butcher that does hogs, you can also smoke whole sides of bacon. The advantage to that is that you can slice it as thick as you like when it's done. You can also smoke (besides hams) turkeys, and pretty much any other whole critter that'll fit.
In reply to Recon1342 :
I've kicked around bacon before, and as much as I like it, there are such better things to do with pork belly that I'll probably never make it.
Sausage, on the other hand, I'm planning to learn this year, and cold smoking in a smokehouse would be helpful.
My great grandfather had one but even as a kid I never saw it used.
We have family friends that have one. However, it is used one long weekend a year (Mid-Late) February and that's it from what I understand.
Their entire family gets together that weekend to smoke a year's worth of Bosnian meats.
Is that where you listen to Stoner Metal?
My Bosnian neighbors had one. Looked like an outhouse. Maybe 4'x4' square with a 2' deep pit. Metal roof with screened open gables on two sides.
Hanka cooked the most AMAZING things in that smoke house. She baked rolls in big round pans. She cut up chunks of goat, potato, and onions in the same round pans and smoked it. The whole thing was ramshackle and make from leftover materials by Muyo.
When they moved it was converted into a garden shed. Still smells like smoke, but it now holds yard tools.
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