dan222 Posted December 28, 2008 Report Share Posted December 28, 2008 (edited) hI ANY ONE TRIED SMOKED SQUIRREL YET IAM going to make my own smoker I have somthink in mind a cold smoker but it will be tryal and error? if anyoe as a cracked the mehtod would be greatfull for any advise in building and matterials involved in ths area p,s Iam going to try rabbit, pigion, phes, eel, also thinking of mole dont know untill youve tryed it/. thanks, Dan. Edited December 28, 2008 by dan222 Quote Link to comment Share on other sites More sharing options...
henry d Posted December 29, 2008 Report Share Posted December 29, 2008 Cold or hot, what amount of food at any one time ? Quote Link to comment Share on other sites More sharing options...
dan222 Posted December 29, 2008 Author Report Share Posted December 29, 2008 Hi Thinking of small amounts for starters ie, raddit etc, small game etc ,for home / (pub consumption) Quote Link to comment Share on other sites More sharing options...
henry d Posted December 29, 2008 Report Share Posted December 29, 2008 Get a small galvanised dust bin and a length of ducting to channel the smoke from your sawdust pit to the smoking chamber. Connect the two and get smoking. You will also need to have a digital probe thermometer, a seperate fridge, a fly screened area for drying the salted meat and a good supply of uncontaminated hardwood sawdust. Don`t even think of trying to sell it anywhere as it is so intensive as regards H&S Quote Link to comment Share on other sites More sharing options...
dan222 Posted December 29, 2008 Author Report Share Posted December 29, 2008 you don,t know the lads I drink with, never mind whot they drink, or eat? Quote Link to comment Share on other sites More sharing options...
henry d Posted December 29, 2008 Report Share Posted December 29, 2008 Your funeral then Quote Link to comment Share on other sites More sharing options...
dan222 Posted December 30, 2008 Author Report Share Posted December 30, 2008 Hi I think you have got the wrong end of the stick/ its not for sale / its for snacks in the pub ,as we try each others fair from time to time/ and as regards H/S I AM FULLY AWARE OF THE LAW & THE IMPLICAIONS INVOLVED. THANKS, Dan. Quote Link to comment Share on other sites More sharing options...
henry d Posted December 31, 2008 Report Share Posted December 31, 2008 My apologies, just didn`t want anyone getting into trouble over it. Try looking for books by Keith Erlandson and there are a few sites, mainly to do with sausage making etc, that have great forums and help about smoking. Best wishes Quote Link to comment Share on other sites More sharing options...
dan222 Posted December 31, 2008 Author Report Share Posted December 31, 2008 Thanks for the info will try the advise ALL THE BEST FOR THE NEW YEAR TAKE CARE CHEERS, Dan. :blink: Quote Link to comment Share on other sites More sharing options...
LeeinVA Posted January 18, 2009 Report Share Posted January 18, 2009 Hey Dan.. i have just added a smoker question to this site as well, but did not see yours.. I have seen smokers made out of all sorts of things, but i used a prefabbed job as sometimes its easier to have it made for you.. Tree rats are very lean to begin with.. You would need to add fat to keep the ****** from getting tough.. I wrap my rats in bacon and do not let the heat get to high.. Quote Link to comment Share on other sites More sharing options...
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