Search results
Results from the WOW.Com Content Network
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".
The museum opened in 2000 and includes three medieval houses and a bakery/smokehouse. These late medieval buildings have been reconstructed as they are thought to have appeared during the prime of Walraversijde around 1465, together with furniture, fittings, and fixtures.
A smokehouse is a building where fish or meat is cured with smoke. In a traditional fishing village, a smokehouse was often attached to a fisherman's cottage. The smoked products might be stored in the building, sometimes for a year or more. [4] Traditional smokehouses served both as smokers and to store the smoked fish.
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]
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more
The Henry Lubben House, Smokehouse and Springhouse are a collection of historic buildings located north of Baldwin, Iowa, United States. They are three of over 217 limestone structures in Jackson County from the mid-19th century, of which 101 were houses, 13 were springhouses , and 36 were other farm related buildings.
The McCurdy Smokehouse is a former industrial fish processing facility on the waterfront of Lubec, Maine. Operated between about 1906 and 1991, it is believed to be the last intact early 20th-century herring processing facility in the state.
A medieval view of fish processing, by Peter Brueghel the Elder (1556). There is evidence humans have been processing fish since the early Holocene. For example, fishbones (c. 8140–7550 BP, uncalibrated) at Atlit-Yam, a submerged Neolithic site off Israel, have been analysed. What emerged was a picture of "a pile of fish gutted and processed ...