Hello everyone and welcome to my video! Here you’ll see the smokehouse I built on top of a bar cart I built a couple of years ago. The smoker is bolted down and can be removed during the warmer months when it’s not in use. This is only used for cold smoking meats, cheeses, and fish at temperatures between 50°-80° Fahrenheit.
Over the past 17 years I’ve been cold smoking meats with my father-in-law and learning the tricks of the trade. My wife and in-laws are from Bosnia and Herzegovina and they take this process very seriously. It’s a beautiful thing and this year I decided to build a cold smoker of my own so I could try my hand at it. In my wife’s native language, the meat is called Suho Meso which translates to smoked meat. It is delicious and better than jerky.
This is my first batch on my own. The meat inside the cold smoker has been salt cured and has been hung to smoke and air dry. I’m using pork loin, baby back pork ribs, beef ribeye and beef back ribs. I have a slab of bacon still curing and isn’t quite ready for the smoker.
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