6.Kerosene heaters and cookers 8.
 
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Wood cooking and heating 12.Electrical; generators and power For those of you who want to make dried or smoke cured meats using an easier method than described in Part 2 of Survival Meat Preserving, you must prepare a smokehouse.
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You can build a smokehouse of cinder block or use an old refrigerator, then construct a separate, underground (or lower) fire pit.

The finished smoke house is quite versatile and will enable you to smoke hams and bacon as well as drying meats.They require far less wood than outdoor drying racks, and thus take less of your time and energy to use.

While a small refrigerator would seem too small to dry much meat at one time, it can be operated 24 hours a day (No carrying in the racks at night!) and thus can dry meat in about 1/3 rd the time required for outdoor drying.While the use of a smokehouse inhibits sun drying, only slightly warmed, dry air from a very slow hardwood (fruit wood is best) fire will effectively dry the meat properly.

And a smokehouse can be used in the winter when outdoor drying racks are not feasible.It is easy to build up too much heat and ruin jerky.But it is possible to generate enough heat to cook hams and bear meat, should that be desired during the traditional fall and winter season for that activity.

The inside arrangements of a smokehouse can be as varied as you wish them to be.  Back before electricity - and therefore freezers - smokehouses were large, with hooks in the ceiling to suspend hams and slabs of bacon, two feet or so lower would be strong, removable, thin metal rods to pierce strips of jerky so it could hang vertically and dry, and below that racks on which to dry things that did not hang well.

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