Smokehouse accessories

Discussion in 'General Discussion' started by archeryrob, Apr 29, 2016.

  1. I need two things now that I have my smokehouse done.

    1. Meat Hooks

    I need hooks for hanging deer and other meat for making dried beef and hams on 1 1/4" dowels. I will buy them but I am considering buying cold rolled steel and bending my own hooks and seasoning them in a fire and blacking them with canola oil. I'ts pretty easy and I like the projects. Suggestions would be nice though. 

    2. Trays

    I need trays for making jerky and resting meat or birds on. The house is 4' tall and 21" wide and 24" deep inside. I think 21" x 24" 1/2" angle trays with expanded metal on the top might be too heavy and once meat it on it very heavy. I might like 10" x 18" cooling racks but can't find anything cheap. Plus I'd like to be able to rest a couple chickens on one. I like the full size rack idea and am not thrilled on the racks randomly rested on dowels. So i am not sure on which way to go. 

    Any thoughts on either one?
     
  2. gearjammer

    gearjammer Master of the Pit

    I think on the hooks that you are headed in the right

    direction.

    My only thought might be maybe stainless on the rod.

    On the racks I use full size oven racks sitting over dowels

    you could use rebar or cold rolled or you name it.

            Ed
     
  3. casmurf

    casmurf Smoke Blower SMF Premier Member

    Check out the sausage maker.com under processing butchering they have various size hooks 3 for less than ten dollars. Not sure on shipping cost but might be worth checking on.

    There are other places but that was  the first one I thought of and was able to find what I believe you are looking for just google meat hooks and you should find lots of options. As for the other rebar is cheap and available in various diameters and length. Just burn it with a hand tourch or cover it in aluminum foil prior to use.Good luck and let us know how you make out.

    Jerry S.
     
  4. I have not figured on the hooks yet, but still think I will just use cold rolled steel and oil season it.

    The trays I am gong to by 8' sticks of 3/4" angle and weld the frame and drop 1/2" expanded flat metal from the under side and tack it in with the welder. Oil seasoning these will probably need a fair sized camp fire and be a process. Sheets are $45 at the metal supply yard and i can get 8 shelves, but think 4 might handle all I need. 21" x 24 is huge for making jerky and 1 will probably hold as much as  4 tray dehydrator.
     
  5. I posted in smokehouses as I made the shelves. I figured I would post a copy here as it might work for someone with a hot smokers also.
     

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