A smokehouse (North American) or smokery (British) is a building where meat or fish is cured with smoke . The finished product might be stored in the building, sometimes for a year or more. Even when smoke is not used, such a building—typically a subsidiary building—is sometimes referred to as a "smokehouse". When smoke is not used, the term meathouse or meat house is common.
17-555: Babine Lake borders the Skeena and Omineca regions of central British Columbia , Canada. Vehicle access to the lake, via BC Highway 16 and Nilkitkwa forestry service road, is by road about 105 kilometres (65 mi) northeast of Smithers ; via BC Highway 16 and Central Babine Lake Highway, is about 132 kilometres (82 mi) east of Smithers; or via Babine Lake Road, is about 20 kilometres (12 mi) northeast of Burns Lake . In 1812, fur traders James McDougall and Daniel Harmon of
34-471: A fish hatchery was built directly behind Old Fort. In 1908, the BC Fishery Commission recommended that the sale of native-caught salmon be prohibited. In 1917, the purchase of such fish became illegal. In 1983, a salmon hatchery, which was re-established adjacent to Fort Babine , was successful in rebuilding Babine coho stocks, followed by chinook stocks. Since 2010, habitat monitoring has been
51-590: A gabled or pyramid-style roof. Communal and commercial smokehouses are larger than those that served a single residence or estate . The use of slightly warmed, dry air from a very slow hardwood fire will ensure the proper drying of meats. As a preserved ham represents a big financial investment, smokehouses in the Carolinas and Virginia can frequently be identified by their framing, so closely spaced as to prevent forcible entry and theft. The lower interior walls of both meat houses and smoke houses are characterized by
68-425: A Granisle ferry transported logging trucks across the lake. In 1993, the ferry Babine Charger was launched. On the 40-minute crossing, the ferry can carry eight to nine logging trucks for Canadian Forests Products . The ferry runs from Michelle Bay (near Topley Landing) to Nose Bay. Shoreline locations include: Skeena Country The Skeena Country is a historic geographic region comprising areas of both
85-569: A large lower lip like that of a cow or horse. The earliest known recorded mention of the name Babine's Lake is 1853 and Babine Lake is 1858. Trutch's 1871 map adopted this name. The lake was called Kit-koin by the Tsimshian and Na-taw-bun-kut ("long lake") by the Dakelh , now spelled Nado Bun. The lake is the second largest and the longest of the natural lakes within BC. The length is 153 kilometres (95 mi) and
102-606: Is 55 metres (180 ft) and maximum depth is 186 metres (610 ft), though depth in much of the lake is in the 10 to 20 metres (33 to 66 ft) range. By regions, the mean depth of the Main Arm is 68 metres (223 ft), the North Arm 18.7 metres (61 ft), and the Morrison Arm 11.4 metres (37 ft), causing the latter two to be ice covered six weeks longer than the main lake. The lake has 37 significant tributaries, of which
119-622: The British Columbia Coast and the British Columbia Interior in northwestern British Columbia , Canada . 55°15′N 127°40′W / 55.250°N 127.667°W / 55.250; -127.667 This article about a location in the Interior of British Columbia , Canada is a stub . You can help Misplaced Pages by expanding it . Smokehouse Traditional smokehouses served both as meat smokers and to store
136-576: The North West Company (NWC) Fort St. James post travelled over the ice to what became known as "McDougall's Lake". The men were likely the first Europeans to explore the Skeena River system. On observing that the women of the "Nata" tribe inserted an object between their teeth and lower lip that stretched the lip, a NWC employee called the tribe "Babine". At the time, the French word babine also meant
153-580: The 1890s. The 1914 tender advertisement for a government ferry charter was probably across the North Arm. In 1965, the road was extended 10 kilometres (6 mi) from Topley Landing to Granisle , where a private ferry crossed the lake to carry construction material for the Granisle Copper mine on the east shore. Compressed air released from lower levels to the surface prevented the ferry channel from freezing during winter. The ferry carried ore concentrates when mine production began in 1966. From 1969,
170-699: The Sutherland River, Pinkut Creek, Fulton Creek, Morrison Creek, and Shass Creek, are considered major. The lake drains northwestward into the Babine River , an important tributary of the Skeena . The Babine River is the main sockeye salmon tributary of the Skeena. From the 1820s, the Hudson's Bay Company (HBC) procured large quantities of salmon from the Babines, who installed fishing weirs across this river and some of
187-456: The extreme furring of the wood, caused by the salt. The upper areas of smokehouses are blackened with smoke. A meat house has a solid wood floor, a smokehouse will have a brick pit in the center of the dirt floor, or sometimes a broken/cast-off cast iron pot, for the fire. Jefferson's smokehouse at Monticello is an integral part of the brick outbuildings. It has a conventional brick fireplace built into an exterior wall – its flue discharges into
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#1732879969511204-506: The lake tributaries. In 1825, the HBC acquired 44,000 salmon, which were transported over the Babine Portage to Fort St. James. Although the Babines consumed far more salmon than the HBC, both groups were dependant upon this staple. In 1826, the HBC developed a fisheries strategy. In 1888, federal fishing regulations were enacted to prohibit the salmon trade between First Nations and the HBC, but
221-411: The law was not enforced until 1904 when the Babines had to remove their fishing weirs as a fish conservation measure. By this time, the HBC demand had reduced to 10,000–15,000 salmon annually. When the government failed to supply fishing nets, the Babines rebuilt their fishing weirs and resisted attempts by federal fishery officers to destroy them. The delivery of nets in 1906 ended the conflict. In 1907,
238-433: The meats, often for groups and communities of people. Food preservation occurred by salt curing and extended cold smoking for two weeks or longer. Smokehouses were always secured to prevent animals and thieves from accessing the food. The meat is hung to keep it from the reach of vermin. Prior to the widespread availability of mains electricity and freezers, meat was preserved by heavy salting. Hogs were slaughtered after
255-404: The onset of cold weather, and hams and other pork products were salted and hung up or placed on a shelf to last into the following summer. Whether the meat should be smoked as well as salted is personal preference, frequently backed up with strong local or family custom. Traditionally, a smokehouse is a small enclosed outbuilding often with a vent, a single entrance, no windows, and frequently has
272-505: The project focus. Fishing weirs have been reintroduced but are now used responsibly. Many Lake Babine Nation (LBN) members visit Fort Babine over the summer months to obtain their annual salmon supply, which is cured in family smokehouses . HBC watercraft connected to the Babine Portage (details in article). Although a ferry likely existed over the North Arm during the Omineca Gold Rush , one definitely operated for miners during
289-412: The width 2 to 10 kilometres (1 to 6 mi). The surface area of 479 square kilometres (185 sq mi), plus 16 square kilometres (6 sq mi) of islands, covers 495 square kilometres (191 sq mi). The elevation is 711 metres (2,333 ft) above sea level. The lake contains high levels of organic matter but low levels of nutrients, suspended solids, and trace metals. The mean depth
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