Smoker

A couple of weeks ago we smoked the hams and bacon from the pig we butchered. They had been curing for 2 weeks and they came out absolutely delicious.

Abe made us a smoker beforehand. It is cut into a hill. The fire area is downhill, with bricks around it and backfilled with dirt. There is a piece of stovepipe that leads rom the back of the fire box to a levelled out area uphill. Over the top of the stove pipe is a metal barrel with top and bottom cut off. He made a rack for the meat that sits inside the barrel and a lid to cover it. The smoker worked great.

For photos of it's construction, click here.