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.
Send Inquiry by feedback form learn more about product detail, price, etc. Your email address will not be published. Required fields are marked *