Smokehouse

A smokehouse is a specialized facility or equipment used for smoking and curing meat products. It is commonly used in meat processing to give meats a distinct smoky flavor and extend their shelf life. The smokehouse typically consists of a chamber or room where the meat is hung or placed on racks, and a smoke generator that produces smoke from burning wood chips or sawdust. The meat is exposed to the smoke for a specific duration at a controlled temperature, allowing it to absorb the flavors and undergo the curing process. Smokehouses can be used for various types of meat, including sausages, bacon, ham, and jerky.