post on charcuterie too
I’m rebuilding a very large smokehouse, it is 20 ft by 10 ft, and the beams make it 8 ft tall, 10 feet tall including the space in the roof. My ultimate goal is to be able to smoke meats, and a lot of meats all at once, potentially a whole beef, a flock of birds, or a herd of hogs. Maybe also just some veggies or something. The possibilities are endless, in old days people built large smokehouses for similar needs, below I am listing some videos.
Here is an example of an old smokehouse founding fathers used for their meats.
https://www.youtube.com/watch?v=H0qDCMgGCJ4
Here is an example of a smokehouse with brick walls, now that’s a sturdy smokehouse!
https://www.youtube.com/watch?v=XTcUqJiPLXM
Here is an example of more of what I am making, it is kinda. Log shack, not nearly airtight. But the details on how they built it are all missing.
https://www.youtube.com/watch?v=UawRK6nxFhY
https://www.youtube.com/watch?v=S6UkXhHUTfM
A father and son hanging some hams to cold smoke, but they still give no details on the smoking process.
https://www.youtube.com/watch?v=vk3FaIZhRS0
Its great stuff, and maybe I am missing something tin that perhaps it is so simple that the details never really mattered, yet so many details seem so important, so I’ll take all I can get.
The details of how far out the fire is, or what kind of plastic sheets or curtains they used to seal in the smoke are nonexistent. I want to make a Smoking apparatus that fills the whole chamber, and smokes all the meats in the chamber thoughroughly Any sources or ideas are welcome. Under the smokehouse is a root cellar, and the smokehouse is built into a hill so having a stove or burn chamber, that has an exhaust pipe underground is doable. Please give feedback, I can’t find any material on this forgotten technique. It held up generations, it’s hard to believe in 300 years all knowledge was forgotten and replaced with an outlet and some refrigerant in tubes. Here are some pics of the current project. and a little diagram drawing