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:
Dig the groove. The fire pit will be built downward so that the smoke can go upward.
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.
The fire pit was built using bricks and cement.
A cast iron door was installed in front of the fire pit.
Line the hole for the actual smokehouse with bricks.
A fire was lit to make sure everything was in order.
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:
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.
This article first appeared on askaprepper.com
Photos from rajce.net.
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