How to Build a Smokehouse for Smoked Cheese and Meat


| 10/22/2014 8:13:00 AM


Tags: smokehouse, smoked cheese, Mary Lou Shaw, Ohio,

Long before people had the ability to can or freeze their food, smoking was used to help preserve meat. It’s also used to give a wonderful smoky flavor to both meat and cheese. Although we preserve food by canning, freezing and storing it in our root cellar, a smokehouse allows us to flavor and preserve our food in a new way.

In this article, I will discuss how my husband built the smokehouse and firebox this year. This smokehouse will serve both as a cold smoker and as one that can cook food. Later in the winter, I will share our experiences with smoking our pork, poultry and cheddar cheese.

“Cold smoke” is an important concept because cooler temperatures give food time to dry out before heat seals in its moisture. Bacteria need a moist environment in which to multiply. The slow drying of food is therefore one method of preservation. The combination of salt and cool smoke prevents spoilage, repels insects and preserves meat.

I remember the description of Pa smoking meat in Laura Ingalls Wilder’s book, “Little House in the Big Woods.” He used a smoldering fire at the base of an upright, hollow tree in which the meat was hung high inside. Smokehouses weren’t much more sophisticated than this in established homesteads in the late 1800s. Some state and metro parks have preserved these simple brick or wood smokehouses that were meant to have fires built inside them. These could cook and flavor foods, but because the fire was in the structure, it was difficult to keep the smoke cool.

Resources for building a smokehouse: As smokehouses are growing more popular today, people can buy commercially built ones or build simple ones consisting of a barrel connected to a firebox. My husband dedicated last winter to reading Adam Stanley’s and Robert Marianski’s, Meat Smoking and Smokehouse Design, as well as Frank G. Ashbrook’s Butchering, Processing and Preservation of Meat, before building the smokehouse that I describe in this article. Many other variations on this design are shown in these books.

Constructing the smokehouse: Our smokehouse was begun by digging a six-by-eight-foot foundation for a cement footer. Three courses of block were laid on this footer. Because elevating a smokehouse makes it easier to have the smoke enter through its floor, soil was then laid up to the top of this three-block level. The smokehouse project came after burying our nearby cistern so that the dirt would be readily available.


muleycrazy58
7/8/2017 10:21:30 AM

I'm going to get right on that 👍 Do you have so more pictures of this Smoker Like a 360 view and a material list


dgmangen@twc.c
3/27/2015 10:28:26 AM

using a defunct refrigerator (having a magnetic seal) and an electric skillet (for the wood chips) is the cheapest and easiest smoker.


essex
10/22/2014 3:48:01 PM

Wow, talk about doing it right! That's the nicest smokehouse I have ever seen.


essex
10/22/2014 3:47:06 PM

Wow, talk about doing it right! Thyat's the nicest smokehouse I have ever seen.




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