One of the best and tastiest ways to conserve meat is to smoke it. The meat is delicious, and if you keep it in a cool, dry place, it can last up to a year and sometimes even longer.
The system used is pretty simple. You make a fire, and the smoke goes through a long tube or pipe. The smoke will then cool down and reach the meat at the appropriate temperature (85 degrees to 125 degrees Fahrenheit).
Here is a step-by-step guide for building a smokehouse right in your own backyard:
Step 1:
Dig the groove. The fire pit will be built downward so that the smoke can go upward.
Step 2:
A pipe should be laid out between the holes so that the smoke can travel to the meat.
Cement was put in the first hole to create a floor.
Step 3:
The fire pit was built using bricks and cement.
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Step 4:
A cast iron door was installed in front of the fire pit.
Step 5:
Line the hole for the actual smokehouse with bricks.
A fire was lit to make sure everything was in order.
Step 6:
You need wood pallets, preferably hard wood, to build the foundation for the smokehouse. Ideally, the trees used to construct the smokehouse should be cherry, pear, apple, or apricot.
A space for the horn has been carved out and for the wires used to hang the meat on.
The finished product:
Step 7:
Dirt was put around and over the pipe, and wood pallets were used as steps.
The smokehouse has been painted and is used regularly.
Here are the meats being smoked.
