The smoke house is essential for the preservation and long term storage of hams, shoulders, bacon sides, and pork bellies. Salt is rubbed thoroughly into each piece of meat and all surfaces are covered. Some formulas included lots of black pepper. The meat was hung on racks and hooks in the smokehouse; and later smoked. Fragrant hardwood, such as hickoryHickory
Trees in the genus Carya are commonly known as Hickory. The genus includes 17?19 species of deciduous trees with pinnately compound leaf and large nut ....
, beechBeech
Beech is a genus of ten species of deciduous trees in the family Fagaceae, native to temperate Europe and North America.The leaf of beech trees are entire or sparsely toothed, from 5–15 cm long and 4–10 cm broad....
, or cherryCherry
The word cherry refers to a fleshy fruit that contains a single stony seed. The cherry belongs to the family Rosaceae, genus Prunus, along with almonds, peaches, plums, apricots and bird cherry ....
is allowed to smolder slowly in a pit below the hanging meat. This gives added flavor and color to the meat as well as serving to dry cure the pork.
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