Description
Building where meat or fish is cured with smoke
Technical
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.
Sensory Profile
Aroma ()
woodyearthycharredsweetspicy
Wine Analogy
Similar to the smoky notes in a peated Scotch whisky
Coffee Analogy
Comparable to dark roasted coffee beans with smoky undertones
Perfume Analogy
Resembles the smoky base notes in oud-based fragrances
Culinary Applications
Kentucky Country HamUnited StatesPreservation and flavor development through months of smoking
Scottish Smoked SalmonScotlandCold smoking for delicate texture and subtle smoky flavor
German RauchbierGermanyMalt smoked over beechwood fires for distinctive beer flavor
Dietary
Gluten-FreeHalalKosherNone inherent, depends on specific food being smoked