The smokehouse is the heart of any cured meats operation, and so extra care must be taken to ensure that it is properly maintained and optimized. With the right settings, it can ensure that a company’s bratwursts or hams turn out just right each and every time.
While the size of the oven and the airflow are important features, it is important to consider the accessories as well, as they can greatly improve the product quality. Rick Reams, owner of RJ’s Meats & Groceries in Hudson, Wis., says that he switched from using sawdust in his smokehouse to wood pellets last year, and the results have been extremely positive. The old system dropped sawdust on a hot plate, and a product like his summer sausage would require the plate to heat up to 500 degrees for nine or 10 hours of smoke. The wood pellet smoke generator, which is attached directly to the smokehouse’s microprocessor, is more efficient.