For those of you who want to make dried or smoke cured meats using an easier method than described in Part 3 of Survival Meat Preserving, you must prepare a smokehouse. You can build a smokehouse of cinder block or use an old refrigerator, then construct a separate, underground (or lower) fire pit. The finished smoke house is quite versatile and will enable you to smoke hams and bacon as well as drying meats. They require far less wood than outdoor drying racks, and thus take less of your time and energy to use. While a small refrigerator would seem too small to dry much meat at one time, it can be operated 24 hours a day (No carrying in the racks at night!) and thus can dry meat in about 1/3rd the time required for outdoor drying.
SURVIVAL MEAT PRESERVING – PART 3, BUILDING A SMOKEHOUSE
