After butchering a pig, Mick set the meat to curing in the basement while he constructed a smokehouse.
The pieces on the left and right walls of the smokehouse are cut out to receive dowels (or branches), from whence will hang cuts of meat, or on which can be set trays of smokeable goodies.
This morning, finished! (nearly)
The smoke drafts through the screen at the top.
It is built securely to keep out any who might try to snatch some of our meat.
and on the inside...
One bacon and one Canadian bacon, coming right up! (He says that tomorrow we can slice a piece off and try it while it is in process...mouth-watering!)
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