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.
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.