The first round of bacon turned out great in the new smoker so we decided to try our hand at sausage and make some more bacon (of course). I’m still getting the hang of tying the braids for the link sausage.
Mmmmmm…
We built a smokehouse
We’ve wanted to smoke our own meats for quite some time, so after numerous hours watching YouTube videos and looking at other peoples’ designs, we decided to take the plunge and build a cold smoker smokehouse. It’s based off the design from Deep South Homestead’s videos and has worked great so far. We can’t wait to smoke more bacon and sausage.
We used tongue and groove cedar for the smoker box and constructed an offset firebox so that the internal temperature wouldn’t get too hot for cold smoking. It’s topped off with a metal roof (leftovers from another project around the farm).
