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Hello from Southern Indiana

post #1 of 9
Thread Starter 

Good morning! I am an amateur smoker who uses a smoker grill many times a year to smoke up pork loin, deer back strap/loins, chicken, etc. I have decided that I want to step it up a bit and I am going to build a smoke house. Mainly I want to start making deer sausage and once up and running maybe start doing some fish.

 

I can not bring myself to take a deer to a processor to be made into sausage. I try to only take doe (because I eat everything I shoot). It bothers me that the processor throws everything in the same pot, including that trophy buck that tastes like crap, and makes sausage from it. I want the deer that I took. I fully process all my own deer anyway so making the sausage seems logical to me. (sorry for the rant)

 

My plan is a 4'X4'X6' "out house" looking smoker built on an old pile or dirt/gravel I have. The elevated house will allow me to put a 55 gallon drum (fire box) level with the ground and route the pipe through the pile and up into the bottom center of the smoke house.

 

I plan to make two layers of cinder block at the bottom and build the house on top of that. 6" pipe from the drum to the house with a damper close to the fire box. Adjustable vents at the top front of the house. I am going to use poplar wood that I am going to mill myself (have plenty of polar around that needs cut) and a tin roof. Trying to keep as many chemicals out of the construction as possible.

 

I think I have a pretty sound plan for the construction but if anyone has any ideas please let me know.

 

I have joined the forums mainly to learn more about the process of smoking. Everything from the proper prep, temp, humidity, time, etc. I figure this is the place to get the best information. Thanks for having me and I hope I don't bother anyone with too many questions.

post #2 of 9

Good morning and welcome from East Texas, Looking forward to seeing your smoker build, be sure and post a lot of pictures as you go.

 

Gary S

post #3 of 9
speedk899- Be sure to check out the smokehouse build forum; I'm sure that youll find some great ideas there. Back in the day (my much younger days) the family processed wild game during the hunting season. One thing we never did was mix meat with other folks game to process susage or jerky in bulk batches. Did didn't want to go for quanity but quality-it may have taken longer to do sausage and jerky that way but you alway knew that you were geing your meat and not somebody elses.

See ya in the forums and

Enjoy the Smoke!
post #4 of 9
Thread Starter 

Thanks! Will do!

post #5 of 9
That sounds good. The only thing I would suggest is to make it bigger. 4x4x6 just seems a bit small to me.
post #6 of 9
Thread Starter 
Quote:
Originally Posted by Dutch View Post

speedk899- Be sure to check out the smokehouse build forum; I'm sure that youll find some great ideas there. Back in the day (my much younger days) the family processed wild game during the hunting season. One thing we never did was mix meat with other folks game to process susage or jerky in bulk batches. Did didn't want to go for quanity but quality-it may have taken longer to do sausage and jerky that way but you alway knew that you were geing your meat and not somebody elses.

See ya in the forums and

Enjoy the Smoke!

 

I have been looking through there. I'm sure I'll be spending plenty of time there. I sure wish it was that way around here. Its amazing the amount of people around here that think deer tastes nasty. I have a feeling it is because of the processors mixing everything thing together. I have converted many people just by making sure its good meat, processed right, and cooked right.

post #7 of 9

Hey

 

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

 

Gary

post #8 of 9

From Denham Springs Louisiana.....ShoneyBoy

post #9 of 9
Welcome, see ya around the forum !
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