Year of translocation: 1979
This is one of several small structures serving the farmhouse kitchen. The smoking chamber is made of round logs. When the farmer’s wife wanted to cure meat, she lit a fire in the stove which is located about 4 m from the smoking chamber. From there, the smoke was piped into the smoking chamber. Because the smoke cooled down on the way it took longer to cure the meat, but produced better quality. Sometimes juniper berries were added to the wood which gave the meat a very distinctive, tangy flavour.
Smoke house (27)
Smoke house from Gams near Frohnleiten (Styria)