For Pineywoods

[salt_tub]

I just joined and I like the fact that I was got here. Hopefully this works with a direct link URL...

I will post recent images again tomorrow, if possible..

So what is ideal for an old smoke house like this? Is the best wood hickory to protect the meat from bugs? Or fruit? How well sealed does it really need to be? Its about 10' by 12', if I get a bunch of sucklers next spring, how many will I need to start a meat rotation schedule?

I would like to make this a year long enterprise to try out. An hour a day on average throughout the year is maybe all it will take once its fixed up...and I just signed a lease..The 'c' and worse produce from the almost market garden this year would be great fodder for pigs, and there are plenty of angus and tarentaise cattle on the property. I know nothing about butchery, however.
I am going to spend Sunday on this project and get the overall condition summary and rehab agenda. Pretty excited overall. I hoe I don't flail.

 

[pineywoods]

Thanks for the pics they look great and I'm sure it will be a fun project. As far as the cold smoking I'm not sure where to even start but I'm sure there are many on SMF that do. I'm sure they'll be along with some great advise for you. I'm in the process of trying to get plans finalized and build a smokehouse for my own use so I look forward to your project and the great advice I'm sure you will be given here