• 6"x 8" image size (8"x 10" paper size) / 100 prints / 11"x 14" matting size

Smoking was a method used in earlier times to preserve foods. It was frequently applied to preserve fish, ham, and sausage. The smoke is obtained by burning hickory or a similar hardwood under low draft. Preservative action was provided by chemicals in the smoke and by the dehydration that occurs in the smokehouse. Smoking usually is intended to flavor the product as well as to preserve it.