Dear visitors of the site, from the presented material you will learn how you can independently build a smokehouse for cold smoking on your personal plot.
This smokehouse is good for those people who are professionally engaged in hunting, fishing, farming and who have excess meat, fish, poultry, and the best way to save a meat product is of course to smoke it. In order for the product to be stored for a long time, a cold smoked smokehouse is needed, because during this process the meat dries and moisture gradually leaves it, as well as it is saturated with aromatic smoke.
Construction the smokehouse is not a simple task, but doable, just follow the instructions provided and you will succeed.
And so, let's look at what exactly the author needed to build a smokehouse?
Materials1. ceramic pipe 1.5 m and 15 cm in diameter
2. cement
3. sand
4. rubble stone
5. fittings
6. corner
7. metal pipe 16 and 22 mm
8. forged hinges
9. board (larch 2.5 cm)
10. thermometer
11. screws
12. nails
13. stones (sandstone)
14. roofing material
15. steel hooks
16. grease collection tray (steel or aluminum)
17. beam
18. cinder block
Instruments1. shovel
2. pickaxe
3. trowel
4. mallet
5. hammer
6. hacksaw
7. screwdriver
8. Bulgarian (angle grinder)
9. welding machine
10. corner
11. roulette
12. ruler
Step-by-step instructions for building a cold smoked smokehouse do it yourself.Before you begin construction, you should first choose the most suitable place on your site. The smokehouse should be located far from the capital buildings, smoke from it should not interfere with others (neighbors). Then you need to clear the construction site from the growing shrubs, debris and stones. Mark up a digging trench for the future foundation.
To go too deep is not worth 30-40 cm is enough for this type of smokehouse, it is also necessary to prepare rubble stone.
After the stones are laid out at the bottom of the trench and rammed, thereby creating the basis for laying blocks.
Hollow blocks should be laid out in the form of a certain formwork and fastened together by reinforcement and a metal pipe.
Further, the voids of the blocks are filled with cement-sand mortar with the addition of filler (gravel, slag, brick chips, etc.). Inside the formwork is also poured with a mixture. Metal pipes are left in the same position as in the photo, in the future the pipe will serve as a drain.
And so, the foundation is ready, now it needs to be allowed to dry and gain strength (at least 2 weeks), it is also recommended to periodically wet the surface with water, so the cement will not dry out and become stronger. Further, the author begins to form walls of sandstone, as well as a firebox.
Inside the firebox, it is advisable to lay out refractory bricks. To lay the ceramic pipe, the master, using a grinder, sawed round holes in the bricks.
Lays the pipe.
Attention! For better traction, the pipe must be placed under a slight slope, from the furnace to the smoking chamber.
During the construction process, you should immediately check the traction, so as not to redo it all over again.
The draft is excellent, you can see it in the photo yourself.
Continues the masonry of the walls and closes the ceramic pipe on top with three concrete slabs. For the installation of the smoking chamber, the master welded the base from a metal corner. After which it must be walled up in the wall.
And so, the furnace and walls of the smokehouse are completely ready, now it remains to make a smoking chamber. To begin with, the author creates a camera frame from a bar.
Then sheathes the board (larch 2.5), you can use other cheaper wood species, but not coniferous, because when exposed to temperature, the wood will emit resin and the corresponding resinous spirit settles on the products.
Makes and hangs a door, roofs to protect from atmospheric precipitation.
Then, the author mounts a thermometer in the door to accurately determine the temperature inside the smoking house. Also, the master hung the door on beautiful forged hinges, it certainly looks very cool.
That’s actually ready-made cold smoked smokehouse made by hand.
Next, you can marinate the meat and begin to smoke.
Thanks to the stationary cold smoked smokehouse, the author always has the opportunity to smoke any products for their subsequent long-term storage or sale, as we well know, smoked meat and lard are appreciated pretty well. Thus, the smokehouse can also bring some income.
This concludes the article. Thank you very much for your attention.
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