Walk-in Smokehouse in Progress

[indaswamp]

If it were me, I'd use moldicide in the space prior to sealing it up. But I live in Louisiana and humidity and mold are a big issue. May not be the case for you, but being that it will be a walk in cooler, sweating in the wall might be an issue....

 

[r2 builders]

Lots of great ideas here!
That's why this site helps when your looking for answers or input.

r2

 

[Hill Country]

Thanks indaswamp! Keep them coming.

 

[indaswamp]

Thanks indaswamp! Keep them coming.

I'd soak it very well at least 3 times...let it dry fully before each spraying so it soaks in....

 

[Hill Country]

Any particular moldicide you’d recommend? I’m not that familiar with anything other than bleach. Where I live in Texas is very hot and humid as well.

 

[indaswamp]

Edit....
1/8" SS mesh.

 

[indaswamp]

Any particular moldicide you’d recommend? I’m not that familiar with anything other than bleach. Where I live in Texas is very hot and humid as well.

https://www.homedepot.com/p/Concrob...PIPHorizontal2_rr-_-100654126-_-100654369-_-N

Spray on everything within the space to be sealed.

 

[Hill Country]

Gotcha! I’m glad you found that one at HD. The one I found doing a quick web search is about $100 a gallon. Which I imagine is still cheap insurance.

Just ordered 2 gallons from Amazon....it’ll be here Tuesday. I think I may spray the foam insulation boards as well. And the back side of what ever material I decide to go with for the interior walls. And attic side of the ceiling..... maybe I should order more. Haha

 

[Hill Country]

I’m pretty sure this is part of what heaven looks like for me! Can’t wait to try aging meat myself.

 

[indaswamp]

I notice in those pics, the walls and ceiling is tile. You could tile the hardiboard and it would be just like that room.....

 

[Hill Country]

That would work. I wonder if the heat when used as a smoker would cause any adhesion problems.

 

[indaswamp]

If you are just warm smoking, I doubt it would cause issues. Think of tile in a hot shower.....

 

[indaswamp]

FWIW, you did put a drain in there right????

 

[Hill Country]

I did!

 

[daveomak]

Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 to 55 d under controlling environment conditions in a refrigerated room with 0° to 4 °C and with relative humidity of 75 to 80 %.May 19, 2016

RElATivE HUMidiTy
one of the greatest questions concerning
dry aging parameters is what relative
humidity should be used to store products.
relative humidity is important because, if it
is too high, spoilage bacteria can grow and
result in off-odors and possible off-flavors.
If relative humidity is too low, excess product
shrinkage will occur.
There are a number of relative humidity
parameters reported in scientific literature.
Campbell et al. (2001) dry-aged beef in a
cooler with 75% relative humidity. Parrish
et al. (1991) used a range of 80 to 85%
relative humidity in their study, and Warren
and Kastner (1992) stored products in a
cooler with a relative humidity of 78 ± 3%.
Smith (2007) stored dry aged product in a
cooler with 83 ± 11% relative humidity, and
Ahnström et al. (2006) used a cooler with a
relative humidity of 87 ± 2.6%. There are no
published studies that have compared the
effects of different relative humidity levels
on dry-aged beef, and it appears the studies
in this area have used a relative humidity of
approximately 80% with a considerable range
around that number.

 

[Hill Country]

I read that report also. I thought it was interesting that “There are no published studies that have compared the effects of relative humidity levels on dry-aged beef, and it appears the studies in this area have used a relative humidity of approximately 80% with a considerable range around that number.”

Excerpt- Once a piece of beef has been selected as adequate for dry aging, the beef is hung in a refrigerated room with temperatures maintained between 32 and 39 degrees Fahrenheit or 0 to 4 degrees Celsius and humidity is controlled to ensure freshness. The preferred humidity setting varies from 50 – 85%, according to individual preference, but usually is set closer to 60%. The recommended air flow is 0.5 – 2 m/s or 1.6 – 6.6 ft/s. to ensure optimal weight and trim loss during the aging process. Once you learn how to age steak properly you will know how imperative it is to control the temperature, humidity, and air flow.

And another one- Beef that makes the cut is hung in temperature and humidity controlled lockers for anywhere from two weeks to two months. Temperature and humidity are vital factors in dry aging. Freezing temperatures stop the enzymes responsible for tenderization from working their magic, but the warmer the locker is, the more risk there is for the meat to spoil. Humidity, which can increase or reduce the speed of moisture loss, factors into the amount of useable meat at the end of the aging period. Humid air can slow moisture loss, but also creates an environment more hospitable to unwanted microbes. The sweet spot for temperature and humidity usually falls between 0 and 4 degrees Celsius and 50 to 85% humidity, but it can vary depending on the vendor.

I’m still hoping I’ll hear back from one of the three I reached out to in New York. Would definitely cut down on the trial and error period. Hopefully!

Thanks for the input daveomak!

 

[Hill Country]

So today I started sealing seams, gaps, etc., also put in the blocking support between the top plate and top chord of the truss. When I stepped back I couldn’t really tell I had done anything so I added more cedar!

After putting way too much thought into what I will use for the interior walls I’ve decided, as of this moment, to use 1/2” backer board and then 1x6 tongue and groove over that. Subject to change but it sounds like a plan for now. haha

 

[chopsaw]

Thats a great choice . Move forward . That's going to be great !

 

[Hill Country]

Thanks for the encouragement!

 

[Hill Country]

Finally got a short (4 hours) break in the weather yesterday and was able to get the project dried in. Just barely. Got the paper on the deck and it started to rain again.

This afternoon I put the siding on the skinning rack side and installed the breaker box.

Then I installed LED lights on the sink and skinning sides.

Tomorrow is supposed to be a nice day so I’m planning on running wire and waterline, mount the on-demand water heater, and mount the winch for skinning.