How to Smokehouse

What You Need to Know

A smokehouse or smokery (British) 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 a "smokehouse". When smoke is not used, the term meathouse or meat house is common.

Steps

1. 1.

   Kentucky Country Ham (United States): Preservation and flavor development through months of smoking

2. 2.

   Scottish Smoked Salmon (Scotland): Cold smoking for delicate texture and subtle smoky flavor

3. 3.

   German Rauchbier (Germany): Malt smoked over beechwood fires for distinctive beer flavor

Common Mistakes