Small out building projects?

[xpc]

You see, I have this major aversion to ladders and rapid impacts with the ground when falling from them.

Like my father used to say......."One step will get you all the way to ground"

I don't own nor can afford a ladder that I can legally climb via the nameplate rating, I figure the 25% I am over is built into the fudge factor.

 

[~gd]

Jaxom At the risk of showing my holy attitude I must point out that there is a big difference between a smoker cooker and a smoke house. The rig shown by A. Brown is a smoker/cooker (sometimes called a hot smoker) where the purpose of the rig is to slow cook and add flavor. A smoke house is used to preserve meat and is basically a slow dehydrator, which uses smoke both for adding flavor and keeping insects away from the meat as it cures and ages. A cure is basically a dry rub of chemicals that that slowly enters the meat and preserves it. The dry rub is mainly salt and sugar. Country ham is done with a smoke house and a dry rub; it will keep without refrigeration and is usually cooked before consuming. City ham is usually injected with a cure solution for flavor and is partly precooked it must be stored under refrigeration or it will spoil. I dont know much about fish except we would lay in a supply of salt cod for when we got tired of meat and we couldnt catch much by ice fishing. May I suggest the following website on preserving and storing food at home? I just have it listed as a favorite because it is updated with new material.
http://www.uga.edu/nchfp/index.html

 

[~gd]

Jaxom At the risk of showing my holy attitude I must point out that there is a big difference between a smoker cooker and a smoke house. The rig shown by A. Brown is a smoker/cooker (sometimes called a hot smoker) where the purpose of the rig is to slow cook and add flavor. A smoke house is used to preserve meat and is basically a slow dehydrator, which uses smoke both for adding flavor and keeping insects away from the meat as it cures and ages. A cure is basically a dry rub of chemicals that that slowly enters the meat and preserves it. The dry rub is mainly salt and sugar. Country ham is done with a smoke house and a dry rub; it will keep without refrigeration and is usually cooked before consuming. City ham is usually injected with a cure solution for flavor and is partly precooked it must be stored under refrigeration or it will spoil. I dont know much about fish except we would lay in a supply of salt cod for when we got tired of meat and we couldnt catch much by ice fishing. May I suggest the following website on preserving and storing food at home? I just have it listed as a favorite because it is updated with new material.
http://www.uga.edu/nchfp/index.html

 

[Jaxom]

GD,

Thanks for that link, I'll check it out in a bit. I actually realized just what you're saying. While googling on my own looking at plans, I noted that some places refered to their structures as "cold smoke", where temps can be as low as 95F but typically being around 140F or so. Once site I came across was described historical meat processing practices and gave a simlar example of taking fresh butchered pork and then packing it in oak barrels full of salt for up to 6 weeks before smoking. Keeping in mind doing this method, what ever is being smoked isn't fully cooked, just preserved enough to prevent spoilage or modling, and to some minor degree a deturant to critters from eating what's being smoked. Either way any foods would still need to be cooked thoroughly later on before eating. I'm kinda getting a broader pictrure of this and how it all can be applied.