Smokehouse

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A smokehouse (North America) or smokery (UK) is a building where meat or fish is healed with smoke. Finished products can be stored inside the building, sometimes for a year or more. Even when smoke is not used, such buildings - usually subsidiary buildings - are sometimes referred to as "smoke houses." When smoke is not used, the term "flesh house" is common.

Video Smokehouse

History

Traditional chimneys serve both as meat smokers and to store meat, often for groups and communities of people. Food preservation occurs with salt curing and cold smoking extended for two weeks or more. Smokehouses are always secured to prevent animals and thieves from accessing food.

Before the widespread availability of electricity and electrical freezing, the meat is preserved with heavy salting. The pigs were slaughtered after the cold weather, and ham and other pork products were salted and hung or put on shelves until the end of next summer. Whether meat should be smoked and salted is a personal preference, often supported by strong local or family habits.

Maps Smokehouse

Designing and using

Traditionally, the smoke house is a small closed building often with ventilation, a single entrance, no windows, and often has a pointed roof or pyramid. Commercial and commercial smokehouses are larger than those serving a single dwelling or plantation. The use of a rather warm and dry air from a very slow hardwood fire will ensure proper drying of the meat.

Because the preserved ham represents a major financial investment, smokehouses in Carolinas and Virginia can often be identified with their framing, a very close distance to prevent forced entry and theft. The lower inner walls of the meat house and the smoke house are characterized by extreme fur caused by salt.

The top of smokehouses is discolored with smoke. The meat house has solid wooden floors, the smoke house will have a brick hole in the center of the ground floor, or sometimes a broken cast/cast cast pot, for a fire. The Jefferson Smokehouse in Monticello is an integral part of the brick building. It has a conventional brick fireplace built on the exterior wall - the exhaust is thrown into the smoke house.

• Smokehouses

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See also

• List of smoky foods

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References

Source of the article : Wikipedia