With all the discussion going on about food storage, and how to cook storage. I got to thinking about some old style ways to perserve meat. Salt curing, Sugar curing, and Smoking.

I've never tried any of them, but as long as these methods have been used, I think they are worth another look. Here is a couple of links I found about smoke houses tonight. The first one is a pretty good article written by the folks at Colonial Williamsburg.

http://www.history.org/foundation/jo...4-05/smoke.cfm

Here is another that cover root cellars and smoking.

http://www.countrysidemag.com/issues...nd_smoker.html

Does anyone use a smokehouse of any type to perserve meat with? Any tips or idea's you would care to share?