|The Smoke House
|Before refrigeration, meat had to be preserved either by canning,
pickling, potting, packing in salt, drying (jerky), or smoking. You can read
more about this in the Kitchen section.
There were various types of smokehouses, from hollowed-out logs to
complete buildings. In some cases, families may even have kept meat
hanging inside the fire-place chimney to help preserve it.