The Smokehouse is where a Butcher cures, smokes and carves meat and fish in Second Life. Load the cabinet from the Smokehouse app, light a fire with your choice of wood, walk away while it smokes, then collect, carve the big pieces at the block, or set them out whole for the colony to eat. Everything it makes is built in: there are no recipes to learn. Get the Smokehouse in the store.
What you need
| What it is | Where it comes from | |
|---|---|---|
| To be a Butcher, level 3 | The Smokehouse is a Butcher’s work. Kept once learned, whatever trade you take up after. | Choose the profession |
| The meat and fish | Pork legs, sides and necks, beef brisket and silverside, venison steaks, salmon and sturgeon fillets, herring, haddock, mackerel, trout and eel | The Butcher’s Block and the fishing pools |
| The cures | Salt, sugar, basic spice and dill | Gathering and the markets |
| Wood chips | Oak, cherry, maple or fir, 10 for every hour of fire | The guild Masters |
| A butcher knife | Worn to carve. One use a piece. | The Smith makes it at the Forge |
| Energy | 5 a piece carved | Eat and rest as usual |
Opening the app
Touch the Smokehouse and choose:
- App in HUD, to open it right on your screen in Second Life, or
- Web, to open it in your browser.
Both are the same app, with three tabs: Cabinet, Fire and Block. The Close button takes the HUD off, and so does walking more than about 10 m away. Your batch smokes on either way.
Loading the cabinet
The Load list shows everything you can make from what’s in your pack. Pick a piece, choose its grade (Plain, Fine or Choice), and Load it: it goes onto one of six hooks, three racks or two places in the tub, with the cure it takes.
- Nothing is taken until you light the fire. Until then, take a piece back out at any time.
- Loading reserves the Smokehouse for you. Nobody else can load it until you collect. If you walk off without lighting it, the reservation lapses after 15 minutes and nothing is taken.
- It never lets you load more than you hold, counting the cures of everything already in the cabinet.
Cold smoke or hot
Every smoked piece is one or the other, and one fire is one or the other. Once a hot piece is loaded, the cold ones are greyed out until the next fire, and the other way round.
| What it makes | From | Cure | Smoke | Time | Comes out as |
|---|---|---|---|---|---|
| Kipper | herring | brine | cold | 1 h | an ingredient for the Cooks |
| Smoked bacon | pork side | dry | cold | 2 h | an ingredient; carves into 8 rashers |
| Smoked haddock | haddock | brine | cold | 2 h | an ingredient for the Cooks |
| Smoked salmon | salmon fillet | dry | cold | 2 h | a whole piece: carve 6, or set out |
| Smoked sturgeon | lake or white sturgeon fillet | dry | cold | 3 h | a whole piece: carve 6, or set out |
| Smoked mackerel | Atlantic mackerel | brine | hot | 1 h | eaten as it comes, or set out as one portion |
| Smoked trout | brook, brown or lake trout | brine | hot | 1 h | eaten as it comes, or set out as one portion |
| Smoked eel | conger eel steak | brine | hot | 2 h | eaten as it comes, or set out as one portion |
| Smoked brisket | beef brisket | dry | hot | 3 h | a whole piece: carve 8, or set out |
| Smoked ham | pork leg | dry | hot | 3 h | a whole piece: carve 8 and the hock, or set out |
| Pastrami | corned beef | pepper | hot | 3 h | a whole piece: carve 8, or set out |
| Venison jerky | venison steak | dry | hot | 3 h | eaten as it comes, or set out as one portion |
The cures: dry is 1 salt and 1 sugar; brine is 2 salt; pepper is 1 basic spice; dry-spiced is salt, sugar and basic spice; dill is dill, salt and sugar.
Cured, never smoked
| What it makes | From | Cure | Where | Time | Comes out as |
|---|---|---|---|---|---|
| Gravlax | salmon fillet | dill | the tub | 1 h | a whole piece: carve 6, or set out |
| Corned beef | beef silverside | brine | the tub | 2 h | an ingredient, and the start of pastrami |
| Coppa | pork neck | dry-spiced | a hook | 3 h | a whole piece: carve 8, or set out |
These need no fire and no chips. Load them on their own, or beside a hot or cold smoke.
The fire and the woods
On the Fire tab, choose your wood and Light the fire. It takes 10 chips for every hour of the longest piece, and the fire burns until that piece is done.
| Wood | Its smoke | What it does to what you smoke |
|---|---|---|
| Oak | strong, savoury | more health: the hearty one |
| Cherry | sweet, fragrant | more social: the one to share |
| Maple | mild and sweet | more energy |
| Fir | sharp and resinous | fills you most, but makes you a little sick |
The wood goes into the name: an oak-smoked ham, a cherry-smoked salmon. Raw ingredients (kippers, bacon, haddock) and carved slices are the same whatever the wood.
- Adding to a lit fire: a piece of the same kind can join a lit fire, as long as there’s time left on it to finish. If it needs longer, the app tells you how many more chips it takes. Nothing ever comes out half done.
- One fire is one wood. To change wood, wait for the next fire.
While the fire burns, the Smokehouse shuts its doors, the embers glow through the fire door, the smoke rolls from the flue, and the hover text over the pit shows the wood, the kind and the time left: “Oak, hot smoke: 2 h 14 m left”.
Collecting
When a piece is done, come back and press Collect. Collect takes what’s done and leaves the rest smoking.
- The grade is the meat’s own. A Choice brisket makes a Choice smoked brisket; smoking neither raises nor lowers it.
- Butcher CXP for every piece: 5 for an hour’s piece, 10 for two hours’, 15 for three.
- On a public Smokehouse anyone can press Collect, but the goods always go to the butcher who smoked them, or to the colony’s storage on a colony station.
Carving at the block
Wear your butcher knife and sit at the work block. Your feet find the floor, whatever your height. On the Block tab, Sit at the block to carve seats you from the app itself. Choose a piece to carve, then draw the knife back and forth along the gold line until each slice is through and falls onto the board.
| Piece | Carves into |
|---|---|
| Smoked ham | 8 sliced smoked ham, then 1 smoked ham hock |
| Smoked brisket | 8 sliced brisket |
| Pastrami | 8 sliced pastrami |
| Coppa | 8 sliced coppa |
| Smoked bacon | 8 bacon rashers |
| Smoked salmon | 6 smoked salmon slices |
| Smoked sturgeon | 6 sliced smoked sturgeon |
| Gravlax | 6 sliced gravlax |
- One knife use and 5 energy a piece, taken on the first slice. The rest take only their time.
- If you get up, the piece waits on the board for you, at this Smokehouse or another.
- When it’s done, the app says so (“Your oak-smoked ham is carved: 8 sliced smoked ham, 1 smoked ham hock”) and takes you back to choose the next piece.
Setting it out for the colony
Instead of carving, set a whole piece out on a table from your HUD’s Rezable menu.
- Anyone wearing their meter touches it and takes a portion: 8 from a ham, a brisket, a pastrami or a coppa, 6 from a salmon, a sturgeon or a gravlax. Each portion is that share of the whole piece’s stats.
- The trout, mackerel, eel and jerky are a single portion each.
- The label shows who smoked it and how much is left, for example “Oak-smoked ham by attila.katana (7 of 8 left)”. When the last portion is eaten, it’s gone.
- No meter, no bite. Without the SLC meter on, a touch says “Wear your SLC meter to eat this.” and nothing is taken.
Owners
- Long-click the Smokehouse for the owner’s menu: its name, its hover text, and its security: Owner, Colony or Public, as on every SL Colonies station.
- One butcher’s fire at a time. Whoever loads it holds it until they collect. Fires aren’t shared, even on a public Smokehouse: the chips are the butcher’s own.
- On a colony Smokehouse the goods go to the colony’s storage.
Questions
Ask in the Smokehouse announcement topic, on Discord, or send Samuel an IM. The mentors are always happy to help.