- Aug 30, 2014
- 2
- 10
Have been smoking using store bought smokers for about 10 years had to learn everything by books and research because I did not have the opertunity to watch how my grandfather done it. But I did end up with some of his recipies smoked kabasa was one of my favorites and took me about 6 batches to get it right because he had 4 different recipies and had to keep adjusting spices till I got it right. All the family loved it kinda all the old butcher shops closed up that we used to get it from so if I wanted it had to do it ourselves. Just got our 4'x4' cold smoke house finished last night with help from my wife and kids ended up spending a lot more than planned but talked about for a few years and I am very hard to please but have to say job well done. Built a fire in it the fire box last night and I do have to say Sat there and just watched the smoke coming out the chimney and the smell of Apple wood priceless. Temp stayed right at 75 and have dampners in intake and exhaust so should be able to regulate temp good. We hunt alot and do all of our own meat possessing can't wait for the first batch of jerky. Most of this stuff is a lost art so when I get things figured out I write it down and put it in my binder so my five kids do not have to figure it out by trial and error. Impressed by all the information on the site and I know I will learn alot from all the veterans here. Guess it's time to fire this thing up again to see how often I will need to add wood make final adjustments then off to the butcher shop for some fresh bacon to smoke. Happy smoking and see what it turns out like
