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Carmel from Ohio

post #1 of 3
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Hello all. My husband and I are teachers but live on a small farm, where we raise our own chickens, turkeys and hogs. We raise all animals on the American Livestock Breeds Conservancy list, because we want sustainable, heritage breeds.

All of our livestock is organic and our hogs, American Guinea Hogs, are grazing hogs that get no meat protein. They eat only grass, vegetables, hay and fermented organic feed. The poultry is pasture and organic fermented feed.

I've been preserving my own produce and livestock for over 40 years with canning, dehydrating and freezing. Now it's time I learn to smoke my own meats and veggies.

I'm planning on building a small smokehouse with a brick and cement block base. I can get free cement blocks and bricks from the masonry department of our school. They throw them away and get new ones every 2-3 months. I will be using propane as my heat source.

I'd like to make a brick rocket stove to also use in the bottom. I can get free apple branches from a neighbor to use in the rocket stove. Has anyone else used a rocket stove in theirs?

I'm also in interested in learning how to smoke my meat, without curing it. Nitrates give me headaches. Where I have my hogs processed now, smoke all of my meat without nitrates. Who else does this here on this forum?

I'm looking forward to learning a lot on this forum!

Great to join!
post #2 of 3

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



post #3 of 3

Welcome to the forums! We are happy that you joined the group. You'll find plenty of information here with over 1 million posts! Make the search bar at the top of the page your new friend. Or, simply post your question in the area that applies. You'll get plenty of helpful advice. Also consider enrolling in Jeff's 5 day E course. It gives you lots of great information to start you off on the right foot! Best of all is that it's free! Again, WELCOME Brian

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