Homemade Sausage Making

The door is on.

Nick, that smoke house is looking great. Once you get it going and well seasoned you will not believe the character it will develop. The odor that it will attain will make you drool every time you walk by it. I have been using a cedar smokehouse for years and would not even think about going back to a "modern" metal smoker (no matter how convenient they are).

Great job on the smoker, it will be well worth the time and effort--

Pat

What a great looking smokehouse! Nice job Nick. You will have to let us know how your first smoke goes.

Great work thus far!

It seems that great minds tend to think alike, or maybe it's just us in Texas!

I'm in the middle of construction on mine and it looks a lot like yours. I bought the same hardware for the door as well. Hope to have it completed this weekend.

However, mine will only be for cold smoke and won't have the space underneath that you do. I am a bit jealous over that!

Look forward to seeing the trial run of yours really soon!

Charlie

Hey Nick,
It's coming right along! Looks great. When folks start to smell the hickory burning, they'll be peeking over your fence to see where it's coming from.

I had a half day yesterday with no kids, no wife and no work, so I got to working on the smokehouse again. Managed to get a majority of the firebox complete. Still have to do a little touch up work around the exit for the pipe. Gotta seal up all the wholes around it.

Any idea how long I should wait to fire it up? Should I keep the fire small for a while and gradually go up? Any suggestions on breaking it in are appreciated.

Thanks.

Show respect to any mason you ever work with. Its hard work and they have a real skill!

Looking GREAT!

When I build a forge and line it with a "mortar" of sort, I gently heat it up to cure out.

Over the weekend, if you can keep a small fire burning that should do the trick. Don't go real hot though, small and steady heat.

Also, the firebricks you have in place will hold heat for quite a while, keep that in mind too.

Looking great, can't wait to see the first batch of sausage from the critter!

Charlie

Nice work Nick, I have enjoyed watching your progress with your smokehouse

Nice work. Make a small fire just to keep it warm for several days. if it goes out that is okay just start a new one later. masonary work is a skill that can be very hard to learn well but you did quite nicely.

Nick, she's a beut! Wish I could construct something like that. But I'm just an old office monkey trained to shuffle paper all day. Could never make a straight cut with a saw.

Looking forward to seeing the fine sausages soon to come!

Nick, It just occured to me that this is for a smoking fire not for heating a house. Any small fire will make perfectly good smoke. You don't need a lot of heat.

Nice work Nick. Hey, I'll bet little Evan is learning quite a bit helping ol' dad eh? What will you smoke first? Ham? Bacon? Good luck Nick.

Best Wishes,
Chuckwagon

Nick,
If you cover the inlet pipe with a plenty of soil, you can hot and cold smoke.'
I love hot smoked salmon/mackerel and of course BACON the best.
Great Job Mate!!
Jan.

redzed wrote:Nick, she's a beut! Wish I could construct something like that. But I'm just an old office monkey trained to shuffle paper all day. Could never make a straight cut with a saw.!

Im pretty much there with you. This project has not been without several "F-Bombs"! Haha.

Chuckwagon wrote:Nice work Nick. Hey, I'll bet little Evan is learning quite a bit helping ol' dad eh? What will you smoke first? Ham? Bacon? Good luck Nick.

Best Wishes,
Chuckwagon

Oh yea, he really loves to help me, even the smallest task. Im proud of that little boy! My first smoke will be Kabanosy, my all time favorite. And some bacon.