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A smokehouse (North American) 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. [ 1 ] Even when smoke is not used, such a building—typically a subsidiary building—is sometimes referred to as a "smokehouse".
According to a memory map made by a Wylie descendant in 1954, these included a smoke house, double-pen barn, an elaborate log chicken house, a carriage house and a two-story utility building. The outbuildings reflect the various activities undertaken in and around this house - butchering, smoking and salting meats, gathering wood for winter ...
The exterior walls are built primarily of small, red, oval, lake washed cobbles. Also on the property is a smokehouse built of both red, lake washed cobbles and irregular field cobbles. They are among the approximately 101 cobblestone buildings in Ontario County and 26 in the village and town of Phelps. [2]
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17th-century diagram for a smokehouse for producing smoked meat. Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [1] Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. [2]
Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec (French: viande fumée or even bœuf mariné: Literally “marinated beef”) [1] is a type of kosher-style deli meat product made by salting and curing beef brisket with spices.
A large amount of preparation is done before the one to two days a barn raising requires. Lumber and hardware are laid in, plans are made, ground is cleared, and tradesmen are hired. Materials are purchased or traded for by the family who will own the barn once it is complete. Generally, participation is mandatory for community members.
It was made from “coal, air and water” and could be fashioned into fibers “as strong as steel and as fine as a spider’s web.” When nylons went on sale to the general public in 1940, tens of thousands of women stormed past shop windows displaying test tubes and beakers to grab a pair of the miraculous run-proof stockings.