Thursday, 1 September 2011


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.