Site of Smokehouse
The smokehouse which stood on this spot may at one time have been connected to the springhouse by a covered walk or porch. Evidence of butchering was found in the area.
The Johnstons not only preserved meat for
their own use, but produced pork for sale.
Meat was preserved in a number of ways, but
one of the most popular was by smoking. The
hogs were butchered in cold weather. The
meat was salted and hung up in the
smokehouse to cure for up to 20 days. Next,
the salt was washed off and the meat often
relocated with materials such as pepper,
molasses, brown sugar, saltpetre, etc. Then it
was hung up in the smokehouse again and a
fire built in the room. The meat hung in the
smoke from the fire for about two days.
Topics. This historical marker is listed in these topic lists: Agriculture • Architecture.
Location. 40° 10.752′ N, 84° 15.426′ W. Marker is in Piqua, Ohio, in Miami County. Marker can be reached from North Hardin Road (County Route 110) 0.1 miles north of Hardin Alt Road, on the right when traveling north. Touch for map
Other nearby markers. At least 8 other markers are within walking distance of this marker. The Courtyard (within shouting distance of this marker); The Fruit Kiln (within shouting distance of this marker); The Cider House (within shouting distance of this marker); Johnston Barn (about 300 feet away, measured in a direct line); Prehistoric Indian Mound (about 600 feet away); Indian Agency House (approx. ¼ mile away); Battle of Pickawillany (approx. 0.3 miles away); Pickawillany (approx. 0.3 miles away). Touch for a list and map of all markers in Piqua.
Credits. This page was last revised on February 13, 2021. It was originally submitted on February 13, 2021, by TeamOHE of Wauseon, Ohio. This page has been viewed 44 times since then. Photos: 1, 2, 3. submitted on February 13, 2021, by TeamOHE of Wauseon, Ohio. • Devry Becker Jones was the editor who published this page.