| |
Cowgirl's Country Life: Building a cold smoker (smokehouse)
by Neoteric at 12:57 pm EDT, Jun 27, 2010 |
My original smokehouse plan was to make something big enough to cold smoke two pigs worth of hams and bacon at a time. I only butcher pigs once or twice a year for curing,....but I cook several pigs a year on my cinderblock pit.
Really want to build a smokehouse for the fall. i need to smoke my own meat. (nohomo) --timball |
| |
RE: Cowgirl's Country Life: Building a cold smoker (smokehouse)
by Dagmar at 2:59 pm EDT, Jun 27, 2010 |
Neoteric wrote:
Really want to build a smokehouse for the fall. i need to smoke my own meat. (nohomo)
Dude, if you're so homophobic you have to say "nohomo" after talking about self-love, it's time to seek help. |
|
| |
RE: Cowgirl's Country Life: Building a cold smoker (smokehouse)
by Stefanie at 10:39 am EDT, Jun 28, 2010 |
Neoteric wrote:
Really want to build a smokehouse for the fall. i need to smoke my own meat.
Actually, if you plan to cook three or four pigs each year, that's not a bad idea. We've used an aluminum China box (which one of my friends bought) to roast a few small pigs. It's a lot of fun for an all-day gathering, and it's a lot quicker than using a smoker, but it produces a different flavor and texture. That's not a bad way to go if you don't cook whole pigs very often, but those boxes wear out relatively quickly under heavy use. That same friend is considering getting a smoker trailer, after having hired a professional with a smoker to cook for a party (he started cooking the day before). I think the pork tastes good either way, but it just depends on how "into it" you are. Having a smoker (whether you build a stationary one, or buy a portable model) is a much greater commitment, but it will last a lot longer. |
|
|
|
