Kreische Home Smoke House on the Colorado River Bluff in La Grange, TX

The main purpose of a smokehouse was not to improve taste, but for preservation. This was achieved by salt curing and prolonged smoking which with cold smoke could take 2 weeks or more. The products continued to hang in the smoker, sometimes up to two years. During that time the meats lost moisture and acquired more smoke, although at smaller rates.

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