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Country Discussion Topics
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Smoke House Question
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CulpeperCowboy    Posted 02-04-2003 at 10:00:15       [Reply]  [Send Email]
Hello again, I have another question regarding smoke houses. I have a smoke house ( I think ) that i built. I have a wood stove in the garage, piped out and going into a wood structure. I have vent holes, and a pipe for venting. Not too much excapes i dont think..? I still need to get a thermometer so can get the correct temperature and maintain. Am i doing this correct?? Or if not, what can i do.. The only thing i have done was a chicken. It took a long time to cook but was very good. The meat was pink in color but done.. WHat other ways and ingrediants can i use.?
Thank you in advance for the help...


Sid    Posted 02-04-2003 at 21:59:23       [Reply]  [No Email]
I remember that my grand dad smoked meats in a little shack he built a fire in pan and let it smolder and fill the shack with smoke I do not remember all the details but do remember that Grandmommy would cook the hams as the meat was flavored but not fully cooked. If I understand how you explained your set up I would wonder if creosete build up in your stove pipe would affect the flavor of your meats or have some other undesirable results.


Sherry    Posted 02-18-2005 at 12:28:08       [Reply]  [Send Email]
We have a smokehouse ham and would like cooking directions. My neighbor said to soak it in water, but for how long and then what???? Thanks


screaminghollow    Posted 02-04-2003 at 10:15:03       [Reply]  [Send Email]
Do you intend to cold smoke or hot smoke? Most old fashioned county hams are cold smoked. ie the smoke house is filled with "cold" smoke. The smoke house rarely gets above 50 or 60 degrees. Cold smoked meats generally have to be cooked before eaten. "hot" smoked is where it is cooked at the same time as being smoked. Poultry is usually hot smoked.

When you check a smoked product at the store, say a ham, does it say fully cooked. if so it was probably hot smoked. Them old fashioned Virginia hams which are covered in those muslin bags are cold smoked. They often have mold on them as well.

For obvious reasons, cheese is "cold" smoked.

I heard of hams hanging for over a year up in the top of the smoke house. Smoked sausage can be cold or hot smoked. Hot smoked sausage has lost most of the fat out of it.

There are a few books out there which can explain the difference better than I. For long term storage, other than freezing, foods are usually cold smoked, which tends to dry them out more. My old smoke house, now falling down, had a firebox under the floor with a small hole foir hot smoking and was right next to the summer kitchen, which had a wood stove. The chimney could be directed through an underground vent about twelve feet long, to the bottom of the smoke house for cold smoking. Good luck.


CulpeperCowboy    Posted 02-04-2003 at 11:17:53       [Reply]  [No Email]
Thank you very much Hollow, i knew someone would have info.. Thanks again..!!


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