The adobe smokehouse, along with the well and the adobe itself, is one of the original structures at Ide Adobe. The foundation of the smokehouse was located during the 1958 - 1960 restoration of the historic zone. Reconstruction of the building to its present state was completed in 1960.

    The smokehouse is a working building and it can be seen in action during July and August when the staff is busy smoking beef jerky in preparation for Adobe Day. Occasionally the smokehouse is fired up at other times of the year.

    Smokehouses were used to smoke meats during the 19th century and before. Drying was the principal method of preserving meats, since this was before the age of refrigeration. Bacteria and insects are the two agents of decay in meats. Salt in the brine and drying the meat defeat the bacteria. The smoke repels insects.

    The flavor of the finished products depends on the ingredients added to the brine and the type of wood used. Our brine is a combination of salt, brown sugar and water. We use white alder for the smoke due to its distinctive flavor. The recipe for our jerky and other foods prepared during our programs is available in the book, Recipes from the Adobe by Kare Hislop. It is available from the Ide Mercantile for $4.95.