Smokehouse
Smokehouse
A Smokehouse (pronunciation: /ˈsmoʊk.haʊs/) is a building where meat or fish is cured with smoke. The process of smoking is an ancient food preservation method which reduces bacteria and extends the shelf life of the food.
Etymology
The term "Smokehouse" is derived from the English words "smoke" and "house". The word "smoke" comes from the Old English 'smoca' and the word "house" comes from the Old English 'hūs'.
Process
In a Smokehouse, the food is hung on hooks or laid on grates and then smoke is introduced. The smoke is produced by burning wood, often hardwoods such as hickory or maple. The smoke penetrates the food and imparts a distinct flavor. The temperature and humidity inside the smokehouse are carefully controlled to ensure the food is properly smoked and preserved.
Related Terms
- Smoking (cooking): The process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.
- Curing (food preservation): The process of preserving food by adding salt, nitrates, nitrite or sugar.
- Food preservation: The process of treating and handling food to stop or slow down food spoilage, loss of quality, edibility, or nutritional value.
- Hardwood: Wood from dicot trees, often used in construction, flooring, furniture, and in this case, for producing smoke for food preservation.
External links
- Medical encyclopedia article on Smokehouse
- Wikipedia's article - Smokehouse
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