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Old 01-31-2008, 12:44 AM   #1
Smart
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Default DIY Sausage Smokehouse

Guys here's the smoker we use for our sausage makings. My buddy Gene Smith, myself and a group of guys smoke 200+ 1 lb links and 50 lbs of hunters sticks at a time......

The inside dimensions are 5' x 3' x 3'. Four racks for sticks, slotted so we can adjust and offset the hanging sausages. Kind of hard to see, but hardware cloth was put on the open bottom to keep critters out and keep any sausage from hitting the ground if a string slips













Next few pictures are of the outside and inside with the steel R-panels installed.









Next, some pictures of the roof..... It took Gene awhile to decide how to build the roof. It was finally decided to make it like a cap in order to remove easily in case of any redesign. Flashing was used on the inside, and then the rest of the tin was added on top since it worked out very well.









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Old 01-31-2008, 12:44 AM   #2
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The firebox is a 30 gallon steel drum cut it in half. A piece of 3" exhaust pipe from the auto parts store was obtained . A flange made out of some flat bar and was welded to this pipe. A hole was cut in the drum and smoke stack adapter welded in place. After these pictures were taken, a fire was built inside to burn off all the paint so it would be ready to use.







Firebox is attached with smoke going. A 3" aluminum vent pipe is used to attach the firebox to the smokers and a short piece of 3" flexible aluminum to elbow 90degrees into the smokehouse to disperse smoke in the house from the bottom up. In case of a windy day there is a tin skirt made for placing along the bottom. .







Loading up one of our smokings...ENJOY.

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Old 01-31-2008, 08:37 AM   #3
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Sssswwwweeeettttt!!!!
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Old 01-31-2008, 08:50 AM   #4
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Pretty slick. I sent this to my Dad. Maybe he'll get industrious. Thanks for sharing.
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Old 01-31-2008, 09:20 AM   #5
Dale Moser
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That's good stuff there Jason, looks very well thought out!
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Old 01-31-2008, 09:32 AM   #6
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Very nicely done!
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Old 01-31-2008, 10:02 AM   #7
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That is AWESOME, I think I might have to give it a try now.
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Old 01-31-2008, 10:58 AM   #8
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My dad has a similar one, maybe not quite as well constructed and he has done 200-300 lbs at once in such a small area. Works well.
Now how LONG do you smoke? I've experimented with 2-8 hrs. Seems 3-4 works best for me.
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Old 01-31-2008, 11:01 AM   #9
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Quote:
Originally Posted by buck_wild View Post
My dad has a similar one, maybe not quite as well constructed and he has done 200-300 lbs at once in such a small area. Works well.
Now how LONG do you smoke? I've experimented with 2-8 hrs. Seems 3-4 works best for me.


Depends on the humidity as I'm sure you are aware........it can be anywhere from 3- 10 hours. I sat through a 13 hour marathon with Brandon's dad Larry when the weather man was off and we'd all come down to make sausage and it turned out to be a cold humid day in Corpus. I've never played so much pool in my life.

If I remember correctly this last batch posted took 5 hours....

Last edited by Smart; 01-31-2008 at 11:04 AM..
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Old 01-31-2008, 11:33 AM   #10
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Nice design, I have been thinking of building one for myself and I think I'm going to steal some of your ideas. Thanks
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Old 01-31-2008, 12:05 PM   #11
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Awesome
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Old 01-31-2008, 01:42 PM   #12
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Oh, dad won't "smoke" if the smoke isn't rising !!
EVERYTIME I have to hear about the smoke "isn't right", hovering too low, moving sideways yada, yada.
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Old 01-31-2008, 03:15 PM   #13
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Just curious what tempature do you smoke them at. And by the way, that is a great loking smoker.
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Old 01-31-2008, 04:47 PM   #14
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Smart, you must not have had a hand in building this thing ... I don't recall seeing a single question posted about it!
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Old 01-31-2008, 04:59 PM   #15
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That is WAYYYY too fancy....I like it!
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Old 01-31-2008, 05:19 PM   #16
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Good looking rig

Quote:
Originally Posted by Texastaxi View Post
Smart, you must not have had a hand in building this thing ... I don't recall seeing a single question posted about it!
LOL
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Old 01-31-2008, 05:58 PM   #17
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Quote:
Originally Posted by Texastaxi View Post
Smart, you must not have had a hand in building this thing ... I don't recall seeing a single question posted about it!

It was before I graced you with my presence.....
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Old 01-31-2008, 07:53 PM   #18
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that thing is sweet looking
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Old 02-05-2008, 03:27 PM   #19
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Man thats a good look'n Rig, a lot better than the wooden box we had setup...It finally feel down and is ready to burn...maybe I'll use your plans and build a new one
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Old 02-05-2008, 07:50 PM   #20
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I think I'll try and build one of those things and not give away most of the hogs that I shoot. Thanks for the post!
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Old 02-05-2008, 09:05 PM   #21
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Real nice Jason that is the way to go in a small space I need the plans.
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Old 02-06-2008, 12:05 AM   #22
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Looks nice!

We had one like that, but its an outhouse now.
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Old 02-21-2008, 11:16 AM   #23
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Ttt
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Old 02-21-2008, 11:43 AM   #24
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What temp are you smoking them at?
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Old 10-15-2008, 10:51 AM   #25
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ttt for those that asked from sausage thread.....
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Old 10-15-2008, 05:19 PM   #26
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great thread
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Old 10-15-2008, 05:32 PM   #27
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Quote:
Originally Posted by AggieBall View Post
great thread
Great find! We need one of these.
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Old 10-15-2008, 05:38 PM   #28
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Quote:
Originally Posted by rdwhunter View Post
Great find! We need one of these.
does this mean you are going to help me make sausage this year?
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Old 10-15-2008, 05:38 PM   #29
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ok, im in. im gonna build one. i will post some pics. thanks for the inspiration!
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Old 10-15-2008, 06:37 PM   #30
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Quote:
Originally Posted by Big Spec View Post
does this mean you are going to help me make sausage this year?
You have to shoot something besides air first . That air sausage is not very filling. LMAO. Did you ever find your new rage?
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Old 10-15-2008, 06:45 PM   #31
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Quote:
Originally Posted by rdwhunter View Post
You have to shoot something besides air first . That air sausage is not very filling. LMAO. Did you ever find your new rage?
lol
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Old 10-15-2008, 08:23 PM   #32
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I am making one for sure. Now all I have to do is kill something.
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Old 10-15-2008, 08:56 PM   #33
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My brother built a 8x8 about 10 yrs. ago. We moved it to his new
house in August, will fire it up in February again. It holds 400 lbs. of
links and with our 40 year old recipe, it's some great sausage! Working on the deer meat now.
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Old 10-15-2008, 09:18 PM   #34
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Quote:
Originally Posted by bowmansdad View Post
My brother built a 8x8 about 10 yrs. ago. We moved it to his new
house in August, will fire it up in February again. It holds 400 lbs. of
links and with our 40 year old recipe, it's some great sausage! Working on the deer meat now.


yes the big ones are nice if you don't need portable........
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Old 10-15-2008, 09:26 PM   #35
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I agree! It was an all day job to move it from our mom's house to his!
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Old 10-15-2008, 09:52 PM   #36
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Quote:
Originally Posted by rdwhunter View Post
You have to shoot something besides air first . That air sausage is not very filling. LMAO. Did you ever find your new rage?
your funny, and no
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Old 10-15-2008, 10:50 PM   #37
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Smart Smart.
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Old 10-16-2008, 08:14 PM   #38
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If a smaller version was built is there specific pipe height inside? From the exaust pipe to the meat? I have never had or been around a smoker and am curious to what the limits were on meats you can smoke.
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Old 10-16-2008, 08:19 PM   #39
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awesome smart!! ill stop in and try some smoked sausage great idea man im proud of you
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Old 10-16-2008, 08:44 PM   #40
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Is smoking meats in build this size known as cold smoking? What is the optimal temperature?
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Old 10-16-2008, 09:03 PM   #41
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Thats awesome! I'll put that on my list of wanna builds...
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Old 10-16-2008, 09:53 PM   #42
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Quote:
Originally Posted by Big Al View Post
Is smoking meats in build this size known as cold smoking? What is the optimal temperature?

Cold smoking is correct.....we want the temperature under 65 degrees outside and dry but prefer in the mid 50s as we don't want to freeze our own tails off.. Right after a dry front with blue skies is the primo time. After hunting season we let everybody know to be prepared every weekend for the right time..
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Old 10-16-2008, 10:00 PM   #43
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Quote:
Originally Posted by bowhica View Post
If a smaller version was built is there specific pipe height inside? From the exaust pipe to the meat? I have never had or been around a smoker and am curious to what the limits were on meats you can smoke.
I wouldn't go too much smaller unless you are dropping your amounts down significantly. The pipe can be a little warmer than we want but smoking has nothing to do with the heat and everything to do with the smoke. The end of the pipe here is probably a foot/half or two from the lowest links. The purpose of the pipe from the fire box is too cool it down before it enters the house. If you are smoking in something like our large smokehouse heat is not an issue....just move the source around
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Old 10-16-2008, 11:19 PM   #44
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I have a question I think i know the answer to, but to make sure... When cold smoking at these temps for that amount of time, you must be using the pink cure (sodium nitrite) in your recipe, correct? Also, what tells you they are done smoking, what conditions/ color do you look for?

Thanks and a great looking smoker!
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Old 10-17-2008, 12:46 AM   #45
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You can use it or salt......we usually just use salt..

After 6-7 hours we'll pull part of a link and boil/grill to look for the distinct pink smoke ring that goes completely around the link and almost reaches to the center....we'll continue to check it until it has taken enough smoke to create that ring. The cooler it is the better it takes the smoke

Last edited by Smart; 10-17-2008 at 12:59 AM..
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Old 10-17-2008, 10:38 AM   #46
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Jason,
What would be the next step , after smoking, if I wanted to make dried deer sausage? Thanks much for all the info for us greenhorns!
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Old 10-17-2008, 11:53 AM   #47
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Quote:
Originally Posted by Big Al View Post
Jason,
What would be the next step , after smoking, if I wanted to make dried deer sausage? Thanks much for all the info for us greenhorns!

Big Al...I have never made it that far. We have done hunter's stick and that requires some longer smoking but you are dealing with a thinner link pre smoke. I have never smoked sausage to where it was jerky like.
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Old 10-17-2008, 03:03 PM   #48
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Big Al,
The old German we used to lease from would leave some links in the
smokehouse and build a small fire in it when the weather was cool and dry
for 2 or 3 weeks. He may build 7 or 8 fires and let them die out until the
sausage was dry. Wipe the links off with vinegar and you're good to go!
I've hung some in the garage and let them dry. They're good but not as good as the smokehouse method.
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Old 10-21-2008, 09:36 AM   #49
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Did the photos in this get deleted during the attachment issue on the main page??

Last edited by Smart; 10-21-2008 at 09:38 AM..
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Old 10-21-2008, 10:07 AM   #50
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Only one pic left, I need all the pics so I can make my own!! Can you email to me or repost so we can all see? Thanks!
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