[Northkeep] canning meats

[Stephanie Drake]

No but dried meat can be rehydrated in a stew or something.  And as hot as it can get, I'd be reluctant to trust a pastry, etc......but I know what Marc's talking about, something like a confit of duck, etc.  

There is also a period blend called "the Lord's Salt" I believe, that can be used.  It sounds nasty to me but..........  I believe you can find a recipe for it in Duke Cariadoc's Miscellany at http://www.daviddfriedman.com/Medieval/miscellany_pdf/Miscellany.htm

See page 141 under recipes.....

He also has an article on camping without a cooler.

Mercedes


-----Original Message-----
From: LRA [mailto:lra at olpdsl.net]
Sent: Tuesday, March 09, 2004 3:40 PM
To: The Barony of Northkeep
Subject: Re: [Northkeep] canning meats


Jerky is a great way to preserve meat... but eating jerky all weekend may
not be what you want to do.

Lynn the Inquisitive

----- Original Message ----- 
From: "Horn, Trisha D." <tdhorn at saintfrancis.com>
To: "'e-list'" <northkeep at ansteorra.org>
Sent: Tuesday, March 09, 2004 3:12 PM
Subject: [Northkeep] canning meats


> Does anyone know of a way, besides pickling or canning with a pressure
> canner, to preserve meats (like to take to events) so that they require no
> refrigeration?  Everything I've been able to find on the 'net mentions a
> pressure canner. I have a pressure cooker, but not canner and, while the
> pictures look similar, I'm not sure they're exactly the same thing.
>
> Raghnailt
> Of the sometimes strange questions
>
>
>
>
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