www.sausagemaking.org

Here is an interesting academic paper on American smokehouses and smoking meat during the Federal Period at the end of the 18th century into the early 19th century.

http://dspace.udel.edu:8080/dspace/bitstream/handle/19716/3124/Mechanics%20and%20Functions%20of%20a%20Smokehouse-OCR.pdf;jsessionid=03FB122F8E954EDE8923DFCE85A13197?sequence=1