Thread: Smoke House - Curing Meat

i use a small smoker i got on special at anaconda once

i use cherrywood and charcoal to smoke beef and a different types of sausages etc.

don't get to do it as much as i would like ....

I also use a small one given to me years ago , metal sliding top.....use it to smoke fish(tailor) just large enough for a family feed....

Hello All,

From memory the smoke house I saw when I was a kid was a conversion of a very tall wooden post water tank stand. It stood well away from the farm house and it provided pressure to the domestic water supply. The smoker had enclosed sides and it was high enough to hang a full adult pig or a cow well off the ground.

It also offered the chance for the meat to hang before it was butchered and kept it away from the farm dogs and other animals. I was just told it was also the "smoke house" and I never went inside it.

Then when I moved to my current place it had a high water tank just near the kitchen and it rekindled my childhood memory. The tank stand was unstable and too close to the house so I knocked it down. The timber posts were rotten.

ABC TV's LandLine, on Sunday ran a segment about bacon and pork production in Australia. There was a story about Peter Curry's Pialliago Farm Smokehouse. Accessed 22/06/2015 Makin' Bacon - Landline - ABC.

I just bought a book from Amazon about smoke houses. Gee I am not easily influenced am I

I would be interested to learn what types of wood chip do people use to get their smoked flavours?

Kind Regards
Lionel

Originally Posted by incisor

I use cherrywood and charcoal to smoke beef and a different types of sausages etc.

don't get to do it as much as i would like ....

Hello Dave and DAF11e,

Thank you for your replies. Also thank you Dave for naming identifying what type of materials you use for flavours.

In have heard of people using hickory chips/shavings too. There is a Kingaroy Peanut van in Childers and I think from memory their peanuts are hickory smoked. One of the local seafood suppliers also does smoked mackerel, plus smoked fish roe. Not sure what the flavour is apart from "yummy"

I my late teens I used to be a sales rep and I bought a bench top hand cranked mincer off one of my clients. It had a special sausage adaptor on it. I better scrounge through my shed and find it again.

Kind Regards
Lionel

LandyAndy will be along soon, he's a couple of hours behind most of us but he can sniff a food preparation thread from 4,316 km away.
You were right Andrew, my ziggy's hard to keep cool enough to smoke tucker.

Yup got a old 44 with a lid

Attach my pig to it via a

4"x 10 ft flexihose to the the bottom of

The drum of Course light the pig

Burning pear wood at the mo

Got a stainless mesh thingy about

12 " from the top of the drum

On which goes the snags fish

Or whatever and cold smoke for

At least 12 hours and often use shaving

On the fire from me lathe

I read an instructable on making one from a filing cabinet.

I've dabbled with smoke for my jerky and other meals, but never on a large scale as in whole hams, smallgoods etc. I've mainly done hot smoking.

I'd love to build a trailer mounted smoker one day. That would be epic. I've seen them done out of old low pressure 230KG LP gas cylinders.

Originally Posted by Lionelgee

Hello All,

I know that as Land Rover owners we a pretty diverse group who seem to have an equally wide range of interests outside of predilection towards things Land Rover.

Does anyone have their own smoke house or smaller smoker that they cure their own hams or small goods, like sausages?

I remember some of my farming relatives had their own on-farm smoke house when I was a kid. I just came across some plans from the University of Tennessee Accessed 22/06/2015 from http://bioengr.ag.utk.edu/Extension/...Plans/5695.pdf

The University of Tennessee has a extensive list of old plans too - well worth a look. Agricultural Building and Equipment Plan List

I would like to find out some more about smoke houses and smoking meat.

Kind Regards
Lionel

Hey those plans could be used for the other type of smoke house..... The out door country bog house