Tuesday, October 14, 2008

McGuffey Smokehouse

According to the 1930's Edison Institute Guidebook, this smokehouse was the original smokehouse located on the property of the McGuffey's in Pennsylvania.
Most rural families had a smokehouse on their land like this one to help preserve their meat. Without refrigeration, meat would become inedible quickly and thus, preservation was necessary.

After rubbing ham or bacon with a salt mixture and letting them set for a few weeks, the meat would then be hung from the rafters in the smokehouse.

The smoke, created by a fire in the floor of the structure that was made from aromatic woods such as hickory or apple, flavored the meat and created a crust that prevented its ruin by flies or other pests.


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