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DIY: Build A Simple Barrel Smoker

DIY: Build A Simple Barrel Smoker

Smoking meat and fish is an excellent way to preserve it for non-refrigerated storage.  A smoke house is easy to build and is not expensive if you are willing to do a little work.  There are two main types of smoking, cold and hot.

Cold smoking is where the temperature is seldom allowed to go over 90° F.  This is the method that you use to smoke hams and bacon and allows meat products to be kept for extended periods.

Hot smoking is using a very hot smoke to slow cook the fish or meat.  Anything that is hot smoked has to be treated like any cooked food and stored by refrigeration, canning or freezing.

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