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”. When smoke is not used, the term meathouse or meat house is common.
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Now a days smokers are in fashion, but only used for point of consumption. We don’t often cure meat for storage or sale (with refrigeration and whatnot)
Something of a carnivore anarchism
carnivore anarchism
I believe you mean anachronism
Good point! Indeed that is what I meant! Good catch 🙏