RE: Our Smoke House
Its not that hard. Me and my dad prepare all the steaks in our special meranade sauce and let it soak in big 30 gallon totes so all the meat gets absorbed. Then we hang them for a night or two so all the juice drips off and they get dry. Then we light a fire and somke it for a week or two depending on the temperature outside.
For sausage we have a simple meat grinder with a sausage extention and my dad gets sausage casing in 50 pound buckets so that usually lasts us through the year. We also have a secret reciepe for the sausage and we just grind it through the grinder and into the casings and tie them off and hang and smoke them like the steaks. Its not that hard to do and its a lot of fun. We just got into it one year and made a smoke house and we have been doing it for years now. Just experiment and try it for your self if you have the capabilities