Just found this forum a couple of days ago, and seems like a treasure of experience and information. We are in the process of building an old-fashioned smokehouse. We process lots of wild game (deer, hogs, etc.) and figure we can get lots of use out of this. Will probably have lots of questions as we progress. Anyone out there who has built a walk-in size smokehouse? I'm thinking 6 X 8 for the amount of meat we deal with.
Hogs we do year round here. We make lots of breakfast sausage, boudin, brats, Italian sausage, hot links, summer sausage and such. Really want to try doing whole hams and bacon, although its rare to find a wild hog with enough belly fat for bacon.
I have been a student and practitioner of home processing and old-fashioned cooking methods for years. Use dutch ovens a great deal, and have aquired a bit of talent with these projects. Might be able to share as well as learn.
Looking forward to getting to know y'all.
Hogs we do year round here. We make lots of breakfast sausage, boudin, brats, Italian sausage, hot links, summer sausage and such. Really want to try doing whole hams and bacon, although its rare to find a wild hog with enough belly fat for bacon.
I have been a student and practitioner of home processing and old-fashioned cooking methods for years. Use dutch ovens a great deal, and have aquired a bit of talent with these projects. Might be able to share as well as learn.
Looking forward to getting to know y'all.
