Building An Off Grid SMOKE HOUSE ~ Homestead COLD SMOKER 📷 [video inside]

THE HOMESTEAD SMOKEHOUSE

Building a smoke house was one of the priorities for our off grid homestead. Most homesteads in early America had some sort of a cold smoker for meat preservation. Most people take for granted that electricity and refrigeration is a pretty new concept.
60-70 years ago this new technology was out of reach for most people. Today, even the most low income households usually have refrigeration in western societies.

Before the age of electricity, and refrigeration, homesteads would butcher most animals in the fall and winter when temps would aid in the process. It's much easier to butcher when the temperature is lower as it aids in reduced spoilage and less insects like flys getting in the way.

WE DON'T COOK THE MEAT!

The meat would be salted according to whatever recipe was being followed and then placed for a certain amount of time in a cold smoker. This is different than a hot smoker which slow cooks the meat. In a cold smoker, the meat is never cooked. It's cured. The smoke aids in the preservation and curing process.

To date, we have used our cold smoker for curing Lamb, Venison and Salmon. We also use it to make smoked salts where salt is smoked for 72 hours and then put into jars and sold on our website in various wood flavors.

ENJOY THE VIDEO!