SMOKEHOUSE

Smokehouse

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 be smoked as well as salted is personal preference, frequently backed up with strong local or family prejudice. 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. Even when smoke is not used, such a building--typically a subsidiary building-- is sometimes referred to as ...

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smokehouse

Noun

  1. A structure used to smoke food to preserve it and to add flavor.
  2. A structure in which freshly harvested tobacco is cured or preserved by smoking.


The above text is a snippet from Wiktionary: smokehouse
and as such is available under the Creative Commons Attribution/Share-Alike License.

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