How to Build a Smokehouse for Smoked Cheese and Meat


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Home Built Cinderblock Smokehouse

Photo by Mary Lou Shaw

 

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.

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.






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