North America to Secure Leading Position in the Global Smokehouse Market
A smokehouse or smokery is a place where the curing of fish or meat is done using smoke. It could be commonly referred to as meat house if smoke is not used in the curing process. Finished products may be stored in the same smokehouse, probably for a year or more than a year. There is usually a brick pit made right at the center of the smokehouse's dirt floor to keep fire burning. Sometimes, instead of a brick pit,...
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