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A structure in which meat or fish is cured with smoke.
(Cookery) a building or special construction for curing meat, fish, etc, by smoking
n., pl. -hous•es (-ˌhaʊ zɪz)
a building or place in which meat, fish, etc., are cured with smoke.
A small building designed to be filled with wood smoke and to hold meat to be “smoked.” Since smoking could take several days, the operation was only done when the temperature was low enough for the meat to not spoil. To keep the stove producing the smoke from heating up the smokehouse, it was sometimes placed outside the house and the smoke piped in. More often though, a small fire was built on the smokehouse floor (dirt or rock) and tended by the farm children.