But Will it WORK?!? Firing UP the NEW Smoke House and Making Jerky Like we Never have BEFORE

[@LumnahAcres]

Link for Farm Food grass fed meat Use Promo Code LAJAN for 10% off bit.ly/2IQbS7u (affiliate link)

[@ddanielpho]

Lumnah Acres why did You castrate Little man? You should let all the male be together.. what are you going to do with him?? Meat ?

[@angelagreen3742]

O

[@wendy833]

@@ddanielpho he didn't want to have to seperate him if he was a buck. And he is twin to little pe. No inter-breeding.

[@dragansavic7066]

❤👍 Serbia

[@lewaycat]

Hey Al, I would love to see a sign above the male goats door that says "The Three Amigoats." That was a good one.

[@gregbarnhill2226]

Add a deflector a few inches over the smoke hole in the smoke house. That will even the heat out. Thanks for the video, looks so good I can almost smell it.

[@SpicySteve-tz2so]

Hey Al: Get 2 racks for each shelf for your jerky. Fasten them together with some small clamps or zip ties, with your meat sandwiched in the middle, then you can pick up the whole rack and flip everything at once, rather than flipping each individual piece.

[@Caboladk]

Been thinking this every time I've seen you feed the girls, but never commented about it. You really odd to shake their food together so when you poor it out in the feeder it's mixed instead of it being grain only then bit mixed grain and sunflower, then sunflower only in the feeder. That way they all get a bit of every thing instead of one only getting grain, another only getting sunflower etc. Just a thought I've had for some time now..

[@josephbailey4463]

Dude, you really should be using some of that apple wood to smoke with!

[@danielburgess7785]

Too sweet for some folks.

[@WMHhomestead]

Joseph Bailey that’s what we always use 😋

[@cjennmom]

30:30 Lol I always figured the "right" way to cut cauliflower was by going from the stem end and cut off the florets individually, a lot of point action with the knife.

[@pintojunky]

yup that is the way to do it kzbin.info/www/bejne/m5THYYtsd6prjsU as this lady demonstrates.

[@duaneevje381]

I remember reading somewhere that you’re not supposed to use dividers from refrigerators or freezers only from ovens because most of them are made of stainless steel.We are from Minnesota and love watching your show

[@jimhowell2967]

Maybe add an inspection or viewing window/port/small door type of access to "inspect" the progress of the smoking. Saves losing all that heat and smoke every time you open the "large" door.

[@jeanoconnor3163]

When cutting up cauliflower, I start at the base with a paring knife and cut the florets off one at a time, then cut the florets that are too big in half or thirds.

[@elmermainville4429]

Lol. 'You silly goats!!' That's a classic line!! Love it.

[@DisabledUKPrepper]

That balsamic vinegar marinade sounded good, even before you got to smell and taste some. Anything smoked has to be good in my book. Some fish would be amazing. The goats were certainly full of themselves. 🤣

[@jkbeattyable]

That was great! I was wondering about their feed and you answered what I would have asked without me having to. Thanks Al.

[@montejordan6457]

Put another rack on top of each one that way you could flip the rack

[@jebboceefus553]

You beat me to that. 😊

[@michaelbrooks7214]

@Roger Loesch gotta learn if they want to make it to our age!

[@lyndaperky4687]

Smoked baked potato. It's been fifteen years and I still crave one, they are seriously awesome. I tasted these at a small dive at my son's college town. I always ordered a steak and smoked potatoes. Every time I went to visit I had to go there with him. I have never smoked anything but the waitress said they smoked them all day. Try it.

[@70acres]

The goats sure did have cabin fever! Loved watching them bounce and run around. That jerky looks amazing! I use the entire cauliflower, just cut off the leaves and use the rest. Blessings to all.

[@susiessoapstuff1459]

If you spray your measuring cup with oil or Pam, the honey will come right out. And if you put some of those little silica gel packets into the salt, it won't clump like that.

[@wendyarthur8638]

Susie'sSoap&Stuff personal I would use rice in my salt not a gel package , but that’s me.

[@crystaltelf288]

Both good ideas, but the gel packet only absorbs moisture.

[@nanigoose]

Dried rice keeps salt free-flowing too. I put it in a small mesh bag.

[@dollyc4314]

Don't you just love how the salt does that.

[@susiessoapstuff1459]

@@crystaltelf288 The salt is clumped because it got exposed to humidity. I am from Louisiana, I can tell you how to deal with most everything that gets exposed to humidity.

[@cynthiabrennemann3513]

We have a meat market around here that does a brined smoked jerky...they dry the whole brisket/loin/whatever cut they are doing, and then slice it to eat it...and man is it gorgeous. I don't care for sweet jerky so I love theirs. Sliced super thin it works great as chipped beef.

[@earthinspirationspotteryde2904]

Smoked cheeses... yum.

[@seek2find]

Smoked turkey!!!! Yummmm!

[@countrylife9256]

Good morning Al, great ideal putting the aluminum foil on the bottom of the smoker. I have a question about the wood , you made a comment that you were looking for some without bark. Can you tell us the logic behind that? Another great video keep it up. Lots of love and prayers to the Lumnah's .

[@frankgerlach5059]

Core the cauliflower, then break off pieces and trim the stems. The stems are edible. And of you trim the core it's edible also , just like broccoli stems .

[@slowly_radish8374]

Stems are my favorite 👍

[@yolandaimgreat1494]

The stems have most of the vitamins in them.

[@colleensorganicsunshine5022]

@@yolandaimgreat1494 lol I'm thinking vitamins? Or did I miss something in life?

[@vdwalt4464]

Trim off the big leaves, cut the bottom 1/2 inch of stem off and steamed the whole thing without cutting it up. Serve it on a platter and cut it as needed and season it with whatever when it was served. Plain without seasonings is how I love it.

[@yolandaimgreat1494]

So sorry vitamins not victim lmbo keypad error silly me I'm hungry

[@simplymeconnie4003]

Al, heat RISES which is why the ones up higher were done before the ones at the bottom. They look amazing! It's 0815 am here and I am drooling

[@tonygrimes13]

Connie D. - As the smoke rises it gets cooler therefore what is at bottom will smoke faster.

[@calvinhakker5618]

Have you looked into refrigerator curtains to place on the sides of your feeder? It would help keep the snow out of the feed and the goats could still get through. You could even cut them off higher so the goats could walk under

[@tricia9569]

You can also hang the metal shelves with chains and hooks to get more levels in when you are smoking jerky.

[@michelewhitt7545]

Oh the goats were hilarious at the end

[@katieblakely8764]

I’ve been wanting to try smoked cheese and making some smoked salt . Saw someone try it a few years ago . Just trying to convince my husband lol

[@kirstenwhitworth8079]

Over here in Western Washington State, we smoke fish and salt (Yakima apple wood smoked salt is delicious). In Texas, we smoked everything: tomatoes (fantastic! especially is soaked in olive oil, then use both the tomatoes and cook with the oil), peppers (chipotle is smoked jalapeno; smoked paprika is amazing) I know people who grill pineapple, I'm sure someone has tried smoking them. Smoked turkey, chicken, duck, pork, beef (including steak - but it turns it a little tough, so not my favorite), lamb (smoked lamb chops and pork chops are sooo goood!)

[@elizabethmacdonald4605]

Good mauhnin Lumnah Acres! Looks like another beautiful winter day! That jerky looks great. Dinner looked delicious also.👍 Gina! The goats are all enjoying the weather also! Take care!

[@HilltopFarmHomestead]

Having my morning coffee with the smell of our bush fires in the air and I'm thinking, "I swear I can smell that smokehouse!", then I realised! LOL.

[@Dorrie519]

Al, What are you planning to do with all the babies from the goats? Do you plan to butcher any of them? What about the garden? Will you be expanding it this year??

[@jameswieser483]

The beef jerky looks tasty. The more you use the smoke house the more critters are going to come around. Set up a few of those blinking LED’s to keep them away. Your goats were frisky today, never seen them run that fast. You should pick up one of those big plastic/nylon saucers for sledding, you could even make some kind of harness for the dogs or goats to drag Olivia around the paster. Love you guys and your videos.

[@maryclairekalamafoni9524]

The goats were trying to let us know that spring is going to be here soon! Or as my grandma would say, they're full of beans. And, just as an aside, my grandma's were both named flower names, Violet and Rose, kinda cool, huh?! Now I got something for Gina about the cauliflower. First turn it upside down and yank the leaves off (use your knife if you need, just to loosen the leaves). Then use your knife to cut the larger clumps away, next break down those clumps into the desired size by hand following the natural lines, or cut it up. The final product is nicer if done by hand!! Hope the jerky makes you happy!! Congrats on the eggs too!! All my Love Lumnahs!!!!!💓💛💚💙💜🌈😃🌺🐓🐔

[@MKCarol-ms7lg]

You might consider putting a metal ring on the string for the nesting box door. It would make hooking it with one gloved hand lots easier.

[@ksingleton101]

I had smoked Trout that was awesome. It's been over 30 years ago and I didn't write down the recipe I was told was used, which I had. The Gentleman also canned it for me, delicious!

[@gungadinn]

Al, any acidic liquid like orange, lemon, lime, pineapple juice make excellent marinade bases. You guys have an Insta-pot. You can infuse meats using vacuum or pressure and your marinade. This will lower the time required to infuse the meat. We take the long muscle portions of venison to turn into jerky. Cuts of meat that you otherwise would turn into ground meats work good for making jerky. Venison does require a longer marinate time,

[@effdpaul1815]

If you had sandwiched meat grids for your smoking, all you would need to do is flip the grid assembly over instead of turning each piece of meat one by one. Looks awesome!

[@ralphmills7322]

CAUTION: be sure any repurposed shelves used in cooking are stainless steel or chrome plated. I was raised in a time when refrigerator shelves were galvanized and people were getting sick from using those racks in a DIY barbeque.set-up.

[@onehillfarm7002]

Cheese! I just started cold smoking cheese. Tastes amazing. Blocks or even string cheese.

[@sandee3127]

I think a ice fishing video would be awsome

[@darrenc9607]

simple living alaska has a new ice fishing video.

[@jhyche77]

sandee3127 I agree! I would love to see an ice fishing video by the Lumnahs ❤️

[@dianneedwards2491]

That cat has swagger!

[@idadho]

Refrigerator racks are often zinc or nickel coated. Some are stainless steel. You want to avoid zinc and food contact. Zinc will cause yellow flame in the blue flame of a propane torch. Nickel and stainless are OK. Painting zinc racks with epoxy makes them safe.

[@pattysmith7719]

The goats are so fun to watch, they do look excited and so cute, the jurky looks yummy and so dose dinner, keep warm love you all

[@ambermorgan1340]

Thanks for the great videos! I've actually been going back to last year's videos & playing them all day long as I work fixing up my house. Yours is the only channel that I can leave on the TV which keeps my Yorkie calm when I'm in the other room.

[@mikedkc]

Great to see the smoker at work. The jerky looks delicious.

[@jacktomberlin7976]

Hey Al, great video. Love the smoker. I was wondering if you could make some type of diffuser to go over the hole at the bottom, it might could direct the heat and smoke around to the sides and up. That way the heat wouldn’t be directly on the food and you would get a more even drying/smoking. Just a thought. Keep up the great work!

[@charlesreohr6236]

Good morning. Although I'm eating breakfast while watching this, my mouth is watering thinking about your jerky. Now you've got me wanting to make a smoke house of my own. I also love smoked salmon and trout.

[@thomaswright6250]

I like that when the student is ready the teacher will appear very true you cannot teach somebody that's not willing to learn

[@Will7981]

A big slab of fresh caught, fresh smoked fish sounds good to me.👌🏻

[@madampolo]

Our meat slicer pooped out, so we bought a new one just like yours. It is awesome. You need to get more pork belly cured and smoked. That bacon doesn't last long. Olivia loves veggies.

[@debbieobryan8734]

For our Saanan goat I used to give her horse mix food it had molasses in it she loved that.

[@kaisenji]

I am using dairy goat grain with BOSS and pellets. She is not in milk yet but pregnant.

[@TheArtisanbard]

Cutting cauliflower, I usually cut in 1/2 (or in 1/4) then cut the core stem out then the flouters seem easier, maybe not totally right but works for me.

[@anitablades6033]

You can also use racks like that to make Animal Cages, use zip ties or hog rings to hold them together. Old Refrigerator's had heavy racks too.

[@brianmiller4282]

When I make jerky I put the finished jerky in a plastic ziplock bag while it is still hot with a paper towel and it will sweat which makes it drawl the flavor to the outside of the meat and makes it more tender and I always smoke over hickory just because I like a stronger smoke flavor but your jerky smelled so good every time you opened the smoker even though I am in Pa I could smell it while watching the video

[@jepurl1]

The kitty sledding was adorable!

[@davidhosmer1424]

My wife, in her hippie days, had a barrel stove with a pyrex pie plate window. This seems like a good idea for the smoke house door. I like thinking about all the smoked meats you could make.Num - Num Good. Thanks always and take care

[@maryjemisonMaryjay1936]

Love that little black stove ❤️❤️

[@dollyc4314]

The girls sure were fired up today - loved watching them run around in the snow. Lille P sure was having fun. I don't think those girls are afraid of Tanner. I'm pretty sure if that fence wasn't in the way, Tanner would be getting more than one head butting lol. Loved Olivia and Figaro's sledding adventure. Jerky looked great, too bad we couldn't smell it.

[@daveshsb]

You nailed it...smoked fish is amazing!! I have smoked bass, trout, crappie, and salmon. All tasted great!!

[@tomalberts5195]

Could raise a couple turkeys, they are really delicious smoked. Can freeze the smoked legs to use in soups or in loaded baked potatoes. Smoked chicken done in a brine overnight or dry rubbed adds a twist to boring chicken. Have done smoked eggs in my smoker for a companion to some pork jerky.

[@freepress8451]

@10:09 Add a few grains of rice to your salt container, it will flow better @11:04 We are having same discussion in UK as we are being sold halal meats without our knowledge

[@donaldmiller8629]

@ Nic Thomas , Your meat industry does have to serve the more important people of your society. You will just have to accept it.

[@freepress8451]

@@donaldmiller8629 As does the US, you wait until Pork starts disappearing off the menus

[@donaldmiller8629]

@@@freepress8451, I am over 77 years old and I can not do very much about the power that the liberal socialists have gained. There are simply too many followers believing that the socialists want to take care of them. Hopefully I will be gone when the U.S. is finally flushed down the toilet. We are sitting upon the toilet rim now. Soon to be pushed in.

[@15acrehomestead10]

We used a old two door cooler and smoke turkey,bacon ,and hams we use apple ,and hickory wood.

[@dottiehildebrand3123]

Beef jerky looks delish. Gina every thing you cook looks so good. Do you use a recipe book or are they just you throwing stuff together. Hope s dope is do funny. How could anybody not like Hope. Not possible.. God Bless you and your family . Waiting for some fresh snow to make it look like a winter wonderland.♥️🇺🇸💕

[@lynnplestid2711]

A heat deflector over the pipe would help with the hot spots

[@alexregonly]

Another vote for smoking cheese. One of my favorite cold weather past times.

[@thee.c.r.gtherealmoftheunk3717]

Good morning Al ! You need Applewood chips ! Start with Oak shift over to applewood chips !

[@thee.c.r.gtherealmoftheunk3717]

Sorry Al I'm gonna start reading further down the comments someone already beat me to ! It's a great idea !

[@mauriceryton]

You should be keeping all that apple wood from your orchard it is great for smoking with. I always use a water bath in the smoker too. You can replace the water with fruit flavoured water. Just blend an apple or the fruit you want and add it to the water bath. I would put a diffuser on top of the inlet pipe to send the heat away from the lower racks and stop the item in that location from drying out so much.

[@northstarprepsteader]

Ha ha!! I know I'm a little slow at connecting things, but when you finally said "Maverick and Goose" together...yes, the light bulb went on! Those are awesome names!! LOL

[@haroldsimon3707]

Why not try a turkey sometime? I have smoked venison many times, wrapped it in bacon, took about 6 hours. I always had a container of water inside the smoker so everything would not dry out and had to keep it full. Jerky is great, love it and smoked fish is fantastic. Did not marinate any thing but I have heard that Italian dressing is good.

[@charleslarge9033]

Try using your tractor bucket to pack the snow down , on one of your sloping hills, it will be fun to play on. Good Luck , chuck in Fl.

[@robertbishop1908]

Just a couple of observations/suggestions, from an armchair QB. 1) When adding sticky/clingy ingredients to your marinade, try a coating of spray oil, on the measuring cup or spoon . 2) It might be interesting if you research the use of teas, when smoking your jerky ?

[@bobdriggers6111]

Throw a couple of boards over the smoke hole and a pan of water with your choice of beer or balsamic vinegar or whatever you can dream up. Works very well for ribs and pork roast too!

[@annar6430]

Smoke Salmon,Trout..deeeelicious!

[@lisaelliott1149]

Good morning Lumnah Acres. Oh my gosh I could almost smell that jerky through the screen. The smokehouse is doing the job beautifully. Must be a great feeling seeing your vision come to reality. The vinegar marinade sounds good to me I love balsamic. I'd throw a chicken in there even if only at a cold smoke temp for awhile and oven roast. One thing I'm trying soon is smoking salt. Have a beautiful day and thanks for bringing us along.

[@amechelb]

I definitely wish I hat eat A vision not smell A vision lol!! For some reason KZbin unsubscribed me and I just noticed a couple days ago. I’ll have to go back and watch the build videos for this! It looks awesome.

[@bradpayn8058]

I've not had much experience with smoking things myself, but I once had several conversations with a pro, and thought maybe a few of the things that he told me you may consider. Years ago, in the 80s, I spent one Summer set netting, then working for a sport fishing guide at Nushigak bay in Alaska. I met this old gentleman there who had gotten too old to handle commercial fishing nets any longer, and what he was doing instead, was he had four smokers similar to yours set up on the shore near a large stand of Alder trees. He would trade us fishermen two fresh Sockeye and a big armload or two of alder (he was at least 80 years old, and right near the alder, he was just including us to go fetch some in his trade :) ), for the equivalent (cut up and dehydrated pieces) of one smoked salmon. He had one of those kitchen timers set to 30 mins to ding, and each time it went off, he would pull the top rack out of each smoker, put it on a table. Then move each rack below up one position. About half way down the smoker he would pull a rack (this position had slats above and below, so a rack here could be left extended like an open drawer), and turn all the pieces on it, before he moved it up. When he got to the bottom and moved that rack up, it left an empty position where he would stick in a new rack of fresh raw salmon. He done all of this four times, once to each smoker, and by doing so, kept his smokers running continuously. I never counted his racks, but it was a lot more than 4, one about every6" or 8" for six feet, or so. ( he must have slept too, I never saw him though, don't know if it was naps between dings, he shut it down, or had a helper, IDK, but he had said that those smokers ran two months steady). I wonder when I see you smoking, how is the temp and amount of smoke different by location? Is say the bottom rack results the same as the top rack? Do you get any differences from more drippings falling on each rack the nearer it is to the bottom? I doubt that you would need to do any non-stop rack smoking, but if you have any issues with the aforementioned problems, maybe rack rotating could still be useful for you? You wouldn't necessarily have to use the same times, and could just move the top to the bottom or something. Something else he told me, not really related to what you are doing now, was that in his opinion, all of those other kinds of wood were great for other kinds of meat, but when it came to salmon, or any fish, to only use alder. He said that any fish smoked in another type of wood was a waste of fish and wood. This was an opinion, I know, but he was the only "expert" smoker that I've ever met, and his smoked salmon were the most delicious that I've ever tried, so I have always taken his word for it, and find some alder when I use my baby tabletop smoker for fish.

[@WMHhomestead]

We are literally smoking some venison jerky as I’m watching this vid lol. We just have a little smoker but it does the job!

[@wamblipaytah1600]

If you use a two part epoxy to fix the table you can also use stone dust or concrete to mask the shiny.

[@TravizSnodgrass]

you should look into the vacmaster chamber vacs the 210 and 215 are good options. you can vacuum down a bag with liquid in it.

[@tardismole]

17:30 First time I've ever seen Al steamed. :)

[@LostNationHomestead]

That jerky looks mighty good. Nice work with the smoker!

[@storymanaz]

Hey Al, I strongly suggest you wrap your pipe between the stove and the smokehouse. You'd be surprised how much heat loss you have in that short distance. You might -and I emphasize, might - be able to wrap it in fiberglass insulation and plastic.

[@nancylitton390]

Good video...enjoy seeing the goats run and Hope play. Thank you for sharing your journey and God bless.

[@bobguyn227]

I wonder if you increased the opening of the top of the field feeder, that angle would keep them from jumping onto the bottom. I noticed Blossom had a hard time standing. Food for thought on the next build.🤔

[@ku4ap]

My mouth watered the whole video!

[@jamesgoodman8679]

A diffuser or deflector over the exhaust stove pipe in the Smokehouse will help spread the heat more evenly inside the Smokehouse

[@jameswitte5167]

Alder would work for fish and it grows fast ... Glad you use bark free wood ... I see hams hanging in your future ... Maybe even some smoked goat cheese ... Try pineapple base instead of apple ... Acids break down meat fibers and tenderize nicely ... If you hang vertical rather then put on trays you don't have to turn ovrr ...

[@vliegendehollander55]

We can held a competition about how many times he was saying it smells delicious. (smile) See how many people really looked the whole vid...

[@susanbell2771]

Hi Al, just a thought about your broken counter top, would it not be possible to grind out/smooth the area to make a new edge, not the whole side just the broken area, I quite like an uneven/wavey edge has a more natural look. Im not a fan of trying to add a piece/stick on as they always fail or look odd. I have heard of drilling into the concrete putting/glueing some short sections off rebar and either using epoxy or concrete to fill (obviously you'd need to build forms etc) but as I was saying they do fail or are week area. Great to see your new smoker in use

[@artsmith4669]

Use smoked paprika adds to the seasoning

[@dave4096]

Jerky is good with chinese 5 spice blend, alternatively also good with a bit of pickle juice. You want an acid in your marinade, I use apple cider vinegar in my marinades.

[@jeannecooke4862]

What a great smoker...I'd like to build one like that! Great results and thank you for sharing your videos!

[@protatter7162]

Looks good Al, if you add one more lower rack and put a tray of water on it it will deflect the heat and cause it to be more even * just seen the comment below mine stated the same, opps*

[@bearrivermama6414]

Smoked fish is yummy! Gina could grow some paprika peppers and you could make homemade smoked paprika, or you could smoke sea salt

[@Zeke-yv3nw]

Good to see the smoker in action! Maybe the goats can tell it's going to be an early spring for y'all.

[@glorialeach7301]

Great video, beef jerky, goats would up, and Gina cooking 🥰

[@grandmasfarmlife]

How to cut cauliflower? Cut it in half and throw out to the chickens. 🤣😂

[@DrValerie800]

Mmmmmm....smoked fish! Can't wait to try that myself, albeit the Alton Brown way (no fancy smokehouse, just a cardboard box and electric burner). Our local grocery store has been having a sale on frozen sockeye salmon fillets, which would be perfect for that.

[@brianrobbins3499]

Use to smoke Rainbow trout and also salt water bluefish both came out fairly good used applewood and mesquite chips

[@debketelsen3742]

When production ramps up you might try smoking hard boiled eggs. Soak the peeled eggs in salt water for about an hour and them place them on a mesh screen. They are done when the eggs are golden colored. The darker the color the stronger the smoke flavor. They will need to be stored in the refrigerator.. I like to slice them on salads and sandwiches and comes I just eat them whole.

[@jamesgoodman8679]

Al try spraying PAM or a nonstick cooking oil on your smoking racks. Makes it easier to flip the pieces an less likely to stick.