Author: Village Carpathian cuisine

Smoking

I built a smokehouse on wood to store meat for the winter high in the mountains

By 0

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…

Read More