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.
In old time smokehouses, preservation was achieved by salt curing and prolonged smoking which took about 2 weeks with cold smoke.
Guide to smokehouses: smoke signals; Continual improvements in smokehouse technology have processors blowing their stacks.(NP 2007 PLANT OPERATIONS ISSUE)
Dec 01, 2006; Over the years, many meat and poultry operations have gone up in smoke--in a good way. As technologies have continually advanced...