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Prior to the widespread availability of mains electricity and freezers, meat was preserved by heavy salting. Hogs were slaughtered after the onset of cold weather, and hams and other pork products were salted and hung up or placed on a shelf to last into the following summer. Whether the meat should
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The upper areas of smokehouses are blackened with smoke. A meat house has a solid wood floor, a smokehouse will have a brick pit in the center of the dirt floor, or sometimes a broken/cast-off cast iron pot, for the fire. Jefferson's smokehouse at
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can frequently be identified by their framing, so closely spaced as to prevent forcible entry and theft. The lower interior walls of both meat houses and smoke houses are characterized by the extreme furring of the wood, caused by the salt.
62:. The finished product might be stored in the building, sometimes for a year or more. Even when smoke is not used, such a building—typically a subsidiary building—is sometimes referred to as a "smokehouse". When smoke is not used, the term
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occurred by salt curing and extended cold smoking for two weeks or longer. Smokehouses were always secured to prevent animals and thieves from accessing the food. The meat is hung to keep it from the reach of vermin.
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is an integral part of the brick outbuildings. It has a conventional brick fireplace built into an exterior wall – its flue discharges into the smokehouse.
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Traditionally, a smokehouse is a small enclosed outbuilding often with a vent, a single entrance, no windows, and frequently has a
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Traditional smokehouses served both as meat smokers and to store the meats, often for groups and communities of people.
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be smoked as well as salted is personal preference, frequently backed up with strong local or family custom.
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Beyond the Catch: Fisheries of the North
Atlantic, the North Sea and the Baltic, 900-1850
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As a preserved ham represents a big financial investment, smokehouses in the
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Fjordling
Smokehouse. This smokehouse can be found at Dunstable Farm,
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smokehouses are larger than those that served a single residence or
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170:. The outbuilding shown is typical of this Wiltshire valley.
42:Meat hanging inside a smokehouse in Switzerland
27:Building where meat or fish is cured with smoke
54:(British) is a building where meat or fish is
194:Reconstruction of medieval smokehouse at the
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34:Reitman's Smokehouse, Camp Springs, Kentucky
182:Smokehouse, North Carolina, Piedmont Region
272:"How to make a Smokehouse – Leaving Oz"
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154:A smoke house at Boone Hall Plantation.
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99:or pyramid-style roof. Communal and
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270:traditionshome (2020-02-06).
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274:. Oztripper.wordpress.com
292:"Building a Smokehouse"
365:Agricultural buildings
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346:at Wikimedia Commons
260:. Accessed May 2010.
230:List of smoked foods
50:(North American) or
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370:Food preservation
342:Media related to
320:978-90-04-16973-9
294:Accessed May 2010
258:Wedlinydomowe.com
254:"Old Smokehouses"
80:Food preservation
16:(Redirected from
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360:Smokehouses
344:Smokehouses
222:Food portal
131:Smokehouses
70:is common.
354:Categories
278:2020-03-29
236:References
125:Monticello
101:commercial
68:meat house
48:smokehouse
313:. BRILL.
202:, c. 1465
168:Salisbury
112:Carolinas
64:meathouse
18:Meathouse
208:See also
116:Virginia
74:History
52:smokery
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105:estate
97:gabled
60:smoke
58:with
56:cured
315:ISBN
114:and
198:of
66:or
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
