The Smokehouse






The smokehouse was the place where meats were cured and stored. There were two methods for preserving meat: it could be salted down or smoked. Pork was the most plentiful meat in the antebellum South. Using census figures, historians have calculated that each white Southerner had access to about 300 pounds of pork per year.
Smoke House
A full smokehouse stood as a symbol of wealth for plantation and farm owners.