Stone Tower is the Smokehouse

Back in the 1800s, before refrigeration, smokehouses were used to preserve food.  Almost every farm family had some sort of smokehouse, usually built behind the house and near the kitchen.  The one on the Stoppel Farmstead is an impressive structure, much larger than the average one, used by both Stoppel families and probably other farmers in the area.  Being able to provide food for the coming winter was vital to their survival.  It was one of the most important buildings on the farm, even though only used for a small portion of the year.   This smokehouse was a windowless smokestack with a fire pit on the dirt floor, a door on the second floor, another door in the attic and a vent at the top.  The vent was very important to keep the smoke-laden air moving over the meat, as it not only drew out moisture, but also evenly distributed the smoke.  The draft control was a rope hanging down.  Smoking kills bacteria in meat by reducing the moisture content.  

Doors to smoker on three floors:

Examining the construction and purpose of smokehouses, along with their place in backyard operations, gives an insight into the yearly routines and traditions of farm families.  A range of meats including  ham, beef, sausage, wild turkey and venison were preserved by heavy salting, curing and smoking.  This not only preserved the meat but also created a durable crust that shielded it from flies and other pests.  

The process of smoking involved numerous, many of which were quite tedious.  Initially, someone would go hunting or slaughter an animal.  Following this, the animal went under preparation, including gutting, skinning and butchering.  The meat was then cured with salt before undergoing the final step of smoking.    Someone, usually the children, had to gather the wood and keep a fire going for weeks at a time.  Smoking was usually done in late fall or early winter, when cold temperatures kept the meat fresh while curing.

When the Stoppel's arrived in Minnesota in 1856, wild game was plentiful and varied.  Initially, they relied mainly on hunting for meat.  As time went on, they transitioned to raising livestock.  Some of the hogs and cattle they raised in the spring, would be butchered in the fall.  

After the meat was cut up, it was then aged in a barrel of cold water to help draw out the blood.  After that, fat was trimmed off and meat cut off the bone.  Next it was rubbed with course salt and allowed to rest.  This curing process was repeated several times as this brings out the moisture.  The meat was packed in tubs of salt for several weeks.    The less moisture the meat has, the longer it can be stored.  Once curing is done, with no more water, the salt is washed off and the smoking begins.  The fire was started in the middle of the dirt floor and was kept smoldering for weeks.  The smoking took out even more moisture.  The meat was hung using strong twine wrapped onto strong pieces of wood laid across the interior beams, being careful not to let the pieces of meat touch.  The children helped by adding wood three or four times a day.  The type of wood was important, as different woods gave different flavors.  Apple, fruit woods and oak were often used.  Any wood with sap, like pine, was avoided because it gave the meat a bitter taste.  Maple was sweeter and mild.  Fresh cut wood was used because it has more water in it, so it smoked a lot and burned slowly.  Dry wood burned too fast and hot.  Corncobs, oak sawdust or straw could also be used.  This was called cold smoking, with temperatures only around 85 degrees, as they were smoking, not cooking.  After the smoking was done, meat could be stored in the smokehouse further away from the fire for up to two years.  The Stoppel smokehouse was tall enough to keep the meat far from the fire and the vapor thrown off smoke would condense before reaching the meat.  

The fat was saved and used to make lard for cooking.  The scraps of meat was used for making sausage and hung in the smokehouse.