A farm's smokehouse preserved and stored meat. Before the invention of refrigeration, fresh meat had to be eaten quickly before it spoiled. Curing meat with salt and smoke made it last longer. Farmers packed fresh cuts of meat in tubs of coarse salt for several weeks before hanging them in a smokehouse to cure.

Traditionally, a smokehouse is a windowless building with one door, a vent, smokestack, and of course, a stove for smoking. The building could be constructed of logs, brick, cinder blocks, or other materials that could withstand the smoking process.

Traditional smokehouses served both as meat smokers and to store the meats, often for groups and communities of people. Food preservation occurred by salt curing and extended cold smoking for two weeks or longer. Smokehouses were always secured to prevent animals and thieves from accessing the food.