Smokehouse Plans

Smokehouse plans presented on our site are free and will make functional smokehouses. Before one starts buying or building a smokehouse, it is recommended to read the primer on smoking meat in order to get some basics about meat smoking and smokehouses.

Almost any smokehouse will do for home production. If you see smoke sipping through your cardboard box, you are smoking meat, that simple. It does not have to be perfectly tight if the cooking process will be performed somewhere else.

United States Department of Agriculture Smokehouse Plans

The smokehouse plans (5352, 5351, 5695 Frame, 5695 Masonry) compiled in this section pertain to the traditional gravity type of smokehouse technology. Although they will not be used by a commercial facility anymore, they make a wonderful reading. And they can still be of practical use by someone living on the farm and smoking a lot of meat.

Frame Smokehouse # 5351

Frame Smokehouse # 5351
Masonry Smokehouse # 5352

Masonry Smokehouse # 5352
Frame Smokehouse # 5695

Frame Smokehouse # 5695
Masonry Smokehouse # 5695

Masonry Smokehouse # 5695

The Smokehouse Plans: 5352, 5351, 5695 (Frame) and 5695 (Masonry) courtesy North Dakota State University.

Drain pipe meat smoker

Drain pipe meat smoker
Concrete block meat smoker

Concrete block meat smoker
Metal sheet meat smoker

Metal sheet meat smoker
Tree stump meat smoker

Tree stump meat smoker

The above information is reprinted with permission from Meat Smoking and Smokehouse Design.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish