Smoking meat at home

Smoking bacon and sausages

Smoking meat at home

After aging our sack sausages for 2 weeks we have moved them to our smoker to add some characteristic smoke flavor to the cure.

Building a simple smoker

Building a smoker and smoking home cured meat is quite simple. The investment can be minimal as well. We have used an old metal barrel, an old rain gutter and metal plate to build our smoker. It isn’t pretty but functions just the same. The picture illustrates how to proceed.

Dig a pit in the ground, from the pit dig a 10 to 12 foot trench. Place a rain gutter or board over the trench. On the opposite side of the trench position a barrel. Build a fire of any hardwood, such as hickory, oak, or fruit wood. Do not use pine, spruce or other needle leaf trees; their smoke is sooty and contains resin which gives the meat a dark color, bitter taste and strong odor. Once the fire is burning, add hard wood sawdust to generate more smoke. Hang the cuts of meat on broom handles or rods laid across the top of the barrel, in such a way that cuts do not touch each other or the wall. Cover the barrel with a wooden cover or old blanket. The length of time in smoke is dependent on your preference for degree of smoked flavor and color on cured meats. For sack sausages 1 or 2 days is sufficient.

Smoking in the garden

Storage of smoked meats: Cured, smoked pork can be eaten immediately, refrigerated or frozen for future use, canned, or aged for the development of flavor.

For more information about smoking meat at home see: Somkehouse plans at Wedliny Domowe

For sack sausage recipe see the link below:

Sack Sausage