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Country Discussion Topics
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Smokehouse temperature
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randy tn    Posted 03-03-2001 at 07:06:28       [Reply]  [Send Email]
Here in Tn. our temperatures does not get cold like they did when i was a youngone ( dont know maybe its global warming or i was closer to the ground then) My question is has any one of you built a smokehouse/cooler using a freezer or air conditioner, And how did you go about doing it? thanks.


Steve K    Posted 03-20-2002 at 10:29:42       [Reply]  [No Email]
The temp should be no higher than 140 deg. I keep mine at 120 deg.


coaltrain    Posted 03-04-2001 at 06:49:37       [Reply]  [No Email]
Randy we home butcher sugar cure and smoke and have the same problem! I have asked this and several other fourms went to several univ. web sites. I have have purchased a cooling unit to cool my smoke house and shut the cooler of while smoking and then cool down and smoke more the reason why is to prevent smoke from stopping up fans. I have decided to not do that and just use my smoke house to as a cooler room to hang after butcher{age} and to sugar and brine cure in crocks. Then I went back to my smoker and 165degrees works great, although when weather allows I still [to retain old tradition] use the old time smoke house also to smoke brain tanned hides. Hay I would like to have a receipe for sausage using pepper salt and sage. We have made our own for aver 40 years and never measured a thing. We raise our own peppers and sage spices [mostly] and don't buy any premixes so we just use a little of this and that but would be interested in what others use. Not many of us left around to share this with would like to hear from others


Dreamweaver    Posted 03-03-2001 at 11:36:43       [Reply]  [No Email]
Randy, I don't know anything about smokehouse temps or such as that, but how bout throwing me one of them hams when they're ready?


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