[Sca-cooks] period smoke houses?

[Decker, Terry D.]

> >But I still think that 
> smoking, in a 
> >smokehouse, is the result of a particular combination of 
> climate, the need 
> >to process a relatively large amount of meat, and insect 
> population, and 
> >that not every period European culture shows that combination.
> >
> >Adamantius
> 
> Then how do you account for the viking smokehouses?
> Olwen
> 

During the summer, sub-arctic regions have more insect life than a
Mississippi swamp.  I've been both places and will attest to the fact.

If you smoke meat other than summer, then you need some kind of structure to
retain the heat.  The colder the weather, the faster the heat dissipates.

Bear