Smokehouse

Food storage techniques were critical for maintaining food supplies for a family throughout the year. Preservation techniques such as meat smoking, salting, drying and canning were all common on the farm. Meat preservation was achieved by salt curing and prolonged smoking which took two weeks or more with "cold smoke." Cold smoking took place at low temperatures (85ºF - 100ºF) and depended on first fermenting, salting or curing meat to keep bacteria from growing. The meat then hung in the smokehouse, sometimes up to two years. During that time meat lost moisture and acquired more smoke.

Nash Farm Smokehouse