I am thinking seriously about building a smokehouse(cold smoke)
I understand this is the best method for storing meats. Does anyone have have a working smokehouse that they would be willing to share the way they set it up? How to regulate the amount of heat and smoke entering the smokehouse and using as little wood as possible? (waste not = want not = Work less)
Recipes would be great also. Mostly pork and fish and maybe some beef and deer jerky.
Its been kind of quiet around the forum lately! Did the world end and not send me an email?