Message #413168

[BA-IV]

yeah we build a fire in the smokehouse , like firing tobacco . i said cold smoke because i'm not trying to cook the meat just smoke it .

We have a hole built into our smoke house for a furnace to sit outside and hold the fire.  It's what I've always known as a cold smoke.

Do y'all do alot of business as far as selling cured hams and sausage? How many hogs do y'all do a year about?