Food preservation, while it may seem complicated, is pretty simple. Even sub-saharan joggers can do it. If you haven't seen my post on the cheap dehydrator setup, that's up above. This post is going to focus mainly on smoking food.
Just about any meat you can think of can be smoked. Turkey, trout, venison, the list goes on.
An adequate smoker can be easily constructed from repurposed materials for little to no cost. The photograph above shows one made from an old fridge. My father built one very similar to this, and it's been working for 30 years, a helluva lot longer than anything made in China. A heat source --in my father's case, a hot plate-- is placed in the bottom of the fridge. A bowl full of wood is placed on top of the hot plate. This is where the smoke and the heat comes from. Get yourself a meat thermometer, and drill a hole in the door just big enough to put the thermometer shaft in. This will allow you to determine if your meat is at the desired temperature.
Just about any meat you can think of can be smoked. Turkey, trout, venison, the list goes on.
An adequate smoker can be easily constructed from repurposed materials for little to no cost. The photograph above shows one made from an old fridge. My father built one very similar to this, and it's been working for 30 years, a helluva lot longer than anything made in China. A heat source --in my father's case, a hot plate-- is placed in the bottom of the fridge. A bowl full of wood is placed on top of the hot plate. This is where the smoke and the heat comes from. Get yourself a meat thermometer, and drill a hole in the door just big enough to put the thermometer shaft in. This will allow you to determine if your meat is at the desired temperature.