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 Menu Ideas & Planning
Menu Ideas & Planning

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Smokehouse

A smokehouse is a building where meat or fish is cured with smoke. The finished product might be stored in the building, sometimes for a year or more.

Reitman's Smokehouse, Camp Springs, KentuckyHistory

Traditional smokehouses served both as meat smokers and to store the meats, often for groups and communities of people. Food preservation occurred by salt curing and extended cold smoking for two weeks or longer. Smokehouses were often secured to prevent animals and thieves from accessing the food.

Design and use

Traditionally, a smokehouse is a small enclosed outbuilding often with a vent, a single entrance, no windows, and frequently has a gabled or pyramid style roof. Communal and commercial smokehouses are larger than those that served a single residence or estate. The use of slightly warmed, dry air from a very slow hardwood fire will ensure the proper drying of meats.

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