Today we are building a smokehouse for meat, for this we dig a trench about 35 centimeters deep and 2.5 meters long, at one end of the trench we install a 200-liter steel barrel with a hole cut at the bottom for the passage of smoke, on the trench for the section to the barrel, I used a part of a steel pipe with a diameter of 25 centimeters and a meter long, I covered the rest of the trench with sheets of tin so that a part of the trench of 20-25 centimeters remained open (we will light a fire for smoking meat there), covered the pipe and sheets of tin with earth dug out of the trench, also sealed the cracks around the barrel for marinade, we use salt, bay leaves, red ground pepper, black ground pepper, keep the meat, ribs and lard in the marinade for half a day in a cool room, meat smoking also takes 8-10 hours, we use apple tree branches for smoking, you can use cherry or plum branches, it will be a little different aroma of smoke, delicious!
#outdoorcooking #pineapplecake #bushcraft
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I built a smokehouse on wood to store meat for the winter high in the mountains
