The Smokehouse is here, the next station in the Butchery Overhaul. Cure your meat and fish, hang them in the cabinet, light a fire under them with your choice of wood, then carve the big pieces at the block or set them out on the table for the whole colony to eat. L$600.
Cure it, hang it, smoke it
Touch the Smokehouse and choose App in HUD or Web. It opens the Smokehouse app, the same either way. Pick a piece from what’s in your pack and it goes onto a hook, a rack or into the tub, with the cure it takes: salt and sugar for a dry rub, salt for a brine, spice for a pastrami. Nothing leaves your pack until you light the fire.
Cold smoke or hot
- Cold smoke flavours and keeps the meat without cooking it: bacon, kippers, haddock, salmon and sturgeon.
- Hot smoke cooks as it goes: ham, brisket, pastrami, venison jerky, mackerel, trout and eel.
One fire is one or the other. Hang a hot piece and the cold ones wait for the next fire; the app greys them out and tells you why.
Four woods, four effects
Oak for more health, cherry for more social, maple for more energy, and fir, which fills you most but makes you a little sick. The wood goes into the name: an oak-smoked ham, a cherry-smoked salmon. A fire burns 10 chips an hour; kippers, mackerel and trout take an hour, bacon, salmon, haddock and eel two, and ham, brisket, pastrami, sturgeon and jerky three.
Light it and walk away. The embers glow, the smoke rolls out of the flue, and the hover text over the pit counts down the fire’s time. Nothing comes out half done: a piece only joins a lit fire if there’s time left on it to finish.
Cured, never smoked
Gravlax and corned beef cure in the tub, and coppa hangs to cure on a hook. Corned beef is where pastrami starts.
Carve it at the block
Wear your butcher knife and sit at the work block (the app can seat you itself). Choose a piece and slice it, a stroke at a time: 8 slices from a ham, then the hock; 8 from a brisket, a pastrami or a coppa; 8 rashers from bacon; 6 from a salmon, a sturgeon or a gravlax. One knife use and 5 energy a piece, and if you get up, the piece waits on the board for you.
Or set it out for the whole colony
Don’t carve it at all: set the 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, 6 from a salmon, and the label shows who smoked it and how much is left. The trout, mackerel, eel and jerky are a single portion each.
Grades and CXP
The grade is the meat’s own: a Choice brisket makes a Choice smoked brisket. Butchers earn CXP for every piece they smoke.
Made to be yours
- Owners: long-click for the menu: name, hover text and security (Owner, Colony or Public).
- One butcher’s fire at a time. Load it and it’s yours until you collect; walk off without lighting it and after 15 minutes it’s free again, with nothing taken.
- 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.
How to start
- Be a Butcher, level 3. Learn it once and it’s yours to keep, whatever trade you take up after.
- Bring the meat and fish: pork legs and sides, beef brisket and silverside, pork necks, salmon and sturgeon fillets, venison steaks, herring, haddock, mackerel, trout and eel, from the Butcher’s Block and the fishing pools.
- Bring salt, sugar and spice for the cures, and wood chips for the fire.
- A butcher knife for carving.
Links
- The full guide: [CRAFTABLES] Smokehouse: curing, smoking and carving in Second Life
- The Smokehouse in the store: Smokehouse in Second Life — SL Colonies Roleplay
- Get it in-world at the Emporium: Second Life Maps | Everdale Isle
Light a fire, and let’s see what you smoke. 
Questions? Ask here, on Discord, or send Samuel an IM. The mentors are always happy to help.