I've smoked my shair of salmon, trout and venison for jerky, but now it's time to move on up to the big time. I purchased three Red Wattle feeders two months ago and have between now and December to decide exactly what I'm going to do with them: ham, prosciutto, sausage, bacon (mmm)... They're on pasture with extra apples and commercial hog feed.
I've always made my own makeshift smokers - the best one was a large, round bird cage covered in old drapes and the smoke generator consisted of a 1lb coffee can with a single 16 penny hole in the bottom filled with a couple of burning charcoal briquettes and then similar sized chunks of wood. It burned for 6-8 hours just perfectly.
I hope to learn a lot about butchering, curing, and get some good recipes.
Oh, the name, We have dairy goats and if you ever had a buck in rut rub up against you, you'll smell like a goat.