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.

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.

In old time smokehouses, preservation was achieved by salt curing and prolonged smoking which took about 2 weeks with cold smoke.


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