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One of the things I'd like to put in this year is a proper smokehouse.
I used to do a lot of this years ago as I was quite the fisherman and would often catch far more than I could consume, and it was practical to salt and smoke it all, which then was pretty much a staple. Bummer to live on smoked trout(or duck, as we're getting too. . .) but hard curing or brining of meats is a completely viable way of preserving for long term storage and in many cases one creates a value added product in the process. I've kept hard cured bacons in salt on my boats for over a year with only an improvement in flavor. So, I'm considering building a smoke house as sausage and all that is likely to be part of the picture. I used to make a lot of salami similar to the hard italian varieties and it's practical to do and relatively inexpensive if the infrastructure is there, and lasts pretty much indefinitely without refrigeration. I plan to do that with duck meat as I used to make a lot of duck jerky and that was pretty fine stuff. I really doubt anyone would turn their noses up at a quality duck salami.
Anyway, I'm curious if others would find the use of the smokehouse valuable also, as it could be rented out more or less like a cold locker or whathave you. Large units are more effective than hokey little ones, but if I'm going to build a big one, I'd like to know I could fill it. Right now, probably not. The unit at least in the "transition" moment will be propane fired and will run on a thermostat and a clock. If the world goes to hell and I've nothing to do but throw sticks in it that's another future, but right now I'm thinking about the next couple of years.
So, who's interested? I don't mind offering some guidance.