- Feb 19, 2017
- 9
- 10
We just moved the cattle (angus) and hogs (berks) to our new farm. Used to be a dairy farm, so converted the milk room to our butcher shop. Butcher shop is pretty well set up, but have been around that aspect for awhile. Just started to build a smoke house for sausages, hams and deer. Main room is planned 8'x6' with an interior pit, and a exterior box for cold. Block construction with vermiculite coved with sticky stone. Will be brick cooking area around exterior firebox. We have an old wood insert we tore out from a demo in good shape we are going to use for cold smoke. Looking for any ideas, tricks etc. I have a construction company and my partner has a plumbing company so time and labor/ materials are no object. Just want it to work great. Thanks and appreciate any help!