Allen House Smokehouse
Log smokehouse behind the Allen House. Without refrigeration, meat had to preserved. The two most common methods were salting meat and drying meat in a smoke house.
For more on the Allen House go to: http://www.nchistoricsites.org/alamance/allhou.htm
![<img typeof="foaf:Image" src="http://statelibrarync.org/learnnc/sites/default/files/images/img_1639.jpg" width="1024" height="683" /> <img typeof="foaf:Image" src="http://statelibrarync.org/learnnc/sites/default/files/images/img_1639.jpg" width="1024" height="683" />](https://dev.ncpedia.org/sites/default/files//styles/anchor_images/public/img_1639.jpg?itok=x8THMpm5)
Walbert, David. Allen House Colonial Smokehouse. 2007. Digital Image. NCpedia. http://ncpedia.org/media/allen-house-smokehouse (Accessed December 12, 2018).
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