smokehouse

[resoman]

Just enough time before it gets too hot to cold smoke.
Check out my pics.

Some deer meat, some pork shoulders, and a raccoon.




I smoke this for two and half weeks before its ready.

[Willie Mallard]

very neat, have you smoked coon before? taste good?what wood do you use and at what temp if you dont mind me asking

[evertrap]

Oh man, that looks so good! It don't think there's anything better than slow smoked meats.

[segsarge]

Looks like melt in your mouth stuff to me!

[resoman]

You have to go though a salt proses first. I started this batch 3 mounts ago. When its time to cold smoke you don't want the temp.up over 80 degrees or no heat just smoke. I use hickory wood for the smoke. My fire box is 9 ft away made of rock. The smoke go's though a pipe to the smoke house so I get no heat just smoke. Check the fire in the morning and evening.
Hy Willie--- Iv never had slow smoked raccoon its going to be differant put lots of red pepper on this one. I have had raccoon on the BQ grill It's good that way.
I have more pics just let me know

[Willie Mallard]

thanks for explaining the cold smoke process, curious to why it takes 3 months in the salt brine. Is it because of the large amount of meat you have? I'm sure the finished product wont last long, but whats the shelf life? and also does this have to be refrigirated. I'm a bit into the homsteading stuff so sorry for all the questions. Thanks

[resoman]

Salt brine is a water and salt solution you soak your meat in. This is not what I'm doing. I rub salt, brown sugar,and cure on the shoulder or hams every three days or so for 3-4-5 weeks or ontell it stops dripping water out of them. Then the salt equalization process starts. This is so the outside of the ham is not saltyer then the inside. This can take several months for a good ham. I put them in cotton bags and hang in my fur shed up high to keep out buggs. When hams are stiff and hard its getting close to smoking time. You can cold smoke in about any thing from a box to a hollow tree stump. Remember you want to keep the fire (heat) away from smoke house (box,stump,barrel etc.) and pipe in the smoke (no heat) for 2-3 weeks. These type of hams can hang in your kitchen for months with no refrigeration required. Just slice a piece off with your knife and cook with eggs.

[segsarge]

Thanks for explaining this! I've gotta try it.

[muskrat]

dam, your making me hungry! try cold smoking a few morels with that!
i know it sounds stupid but don't judge till you try it. here in wis. the morels are
just starting. keep on smokin"

[petabeater]

Doggone hard to cold smoke anything down here takes to much planning and forethought for me most years,but i do love it.never thought of cold smoking coon

[countrykiller]

its called country cured ham. good stuff...

[sigpros]

I would love to see some more pictures of the smoker and the end product myself. Very interesting to me

[resoman]

Ill get some piks up soon--sigpros--I love my smoke house and easy to make--RESOMAN--

[slickotter]

mmmmm thats sounds good....ok im hungry now lol