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Mount Vernon


Smoked meats Picture 37 of 69
Meat hanging inside the smokehouse.
"You know ... Virginia Ladies value themselves on the goodness of their bacon." George Washington, letter to Marquis de Lafayette, June 8, 1786.
Located near the kitchen, the smokehouse was where meat was preserved and stored. Salting, drying, and smoking were all methods used to preserve meats. Pork, bacon, and hams were smoked over the firepit in the center of the building, then hung to age on the wooden rails. because of its savory bounty, the smokehouse was an occasional target for raids. The structure was built without windows, but in one instance a thief tore away a siding plank to gain access. Washington and his manager suspected one of the slaves.
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