Wisdom Farms

Build a Cheap Smoke House For Spring

A CHEAP TEMPORARY SMOKE HOUSE
The Wisdom Farms Library

This is a great article we had from a butcher resource manual from the turn of th last century. The information is still timely. Ray - Wisdom Farms

This illustration will give some idea of how a temporary smoke house can be rigged up with very little trouble, which will answer the purpose nicely.

Very often it becomes necessary for a butcher to re-smoke some bologna that has been shipped to him from a packer, and it is sometimes necessary to re-smoke Hams and Bacon. Also, a butcher will often want to cure a small quantity of meat and would like' to smoke it.

When butchers who not equipped with a smoke house have to do this, they may be at a loss to know what to do.

Take a clean sugar barrel and knock out the bottom; then set the barrel on top of a box about four feet long, one or two feet high and as wide as the barrel. If a box of this shape cannot be obtained, a large dry goods box will answer. Bore auger holes through the box under the barrel, to let the smoke through. Get a large piece of tin, galvanized iron or sheet iron, about one foot wide and 2 feet long and bend it into the shape of a pan, or take an old roasting pan. Dig a hole in the ground at the front end of the box, so fire can be put onto this piece of tin, sheet iron or pan and then placed under the box with the fire on it. After the fire is placed under the box, place a board over the hole. All crevices must be banked with dirt around the box, to keep the smoke in.

The meats to be smoked should be hung on sticks with long strings on them, so as to let them down to about the middle of the barrel. Cover the barrel up with a gunny sack, so as to let a draft pass through and still retain the smoke in the barrel.

This makes a first class temporary smoke house with very little trouble and expense.

In His Service,

Ray
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WF Note - This is a great old article from one of our resources on smoking meat.

Untitled Comment

08:11, Thursday, April 19, 2007 .. Posted by 2gramsroses

I was wondering how to do this, as we raise pigs to fatten out for the freezer, I will try this. Thanks , love your blog and welcome !! Sherry

Untitled Comment

05:59, Friday, April 20, 2007 .. Posted by gokings13

http://cruftbox.com/cruft/docs/elecsmoker.html

This is for smoking 'dinner' not whole animals.
Thank you for posting this article.
Laura